Ingredients for about 10 pieces:
2 tablespoons (20g) corn flour
700 ml water
350g brown rice flour
1 teaspoon of sugar
10g fresh yeast
100 ml coconut cream or thick coconut milk
½ teaspoon of salt (to taste)
coconut oil for greasing the pan
- Mix the corn flour with approx. 300 ml of water, and bring it to boil while stirring constantly. In a couple of minutes, it should get thick, like a syrup. Following the change in consistency, pour it in a big mixing bowl, and add the remaining water.
- Once the corn flour syrup is not too hot anymore (it should be comfortable for your hands), measure the brown rice flour on top of the mixture. Prepare a small crater on top, put in the sugar and yeast, and wait a minute for the yeast to “wake up”. Now mix all ingredients, including the coconut cream, until a smooth dough forms.
- Cover it with cling film and set aside in a warm place and let it rise to about twice its original size (takes approx. 1-1,5 hours).
- Mix in the salt only when the dough has already risen: be very careful not to drive out the bubbles. (If you mix in the salt earlier, the dough won’t rise properly.)
- Grease your pancake pan with coconut oil, and start baking the pancakes: I pour one ladle of pancake mixture into a 22 cm/8,6 inch pancake pan and start baking over medium heat. There is no need to turn them over, they are ready once the upside is just turning solid and the downside is sightly golden brown. If the downside is already brown but the top is not ready yet, I cover the pan for about a minute.
I usually get 10 appam pancakes from this amount of dough, and they contain approx. 30g CH/appam.