Ingredients
2 cups plain flour
1/2 tsp salt
2 eggs beaten
2-1/2 cups coconut milk (1/2 coconut)
Method
Sift flour into bowl and add salt.
Stir in beaten eggs and coconut milk and beat smooth. Use a whisk.
Strain batter.
Grease and heat a medium non-stick pan on low heat.
Put a ladleful of batter in roti jala mould and in a circular motion
move over a pan so that
the pancake will have a lacy pattern.
Cook until set turn over onto a dish.
There is no need to turn the pancake.
Use your finger tip to ensure the top layer is cooked.
Continue greasing the pan every now and then until batter finishes.