Durian Pancake

• 3/4 cup plain flour
• 1/2 teaspoon double-acting baking powder
• 7/8 cup coconut milk Thick, /Fresh Milk
• 1/4 teaspoon egg
• 9/16 cup caster sugar
• salt
• 1 3/16 cups durian Fresh, Pulp, seeds removed

1. Sift plain flour and double acting baking powder together.
2. Beat egg and sugar until creamy and fluffy (about 3 - 4 minutes) before stirring in the flour mixture.
3. Next add in remaining ingredients, mix well to form a smooth batter.
4. Set batter aside in the fridge for about 30 minutes.
5. Heat up a non-stick pan, lightly grease it with cooking oil and add in 1 1/2 tablespoon of batter, swirl pan and cook the pancake skin over medium low heat. (for thin and crispy wrapper reduce to 3/4 tablespoon and swirl it as thin as possible)
6. Turn the pancake over when you see large air holes appearing on it(refer to the photo above) and cook for another 1 minutes or less depend on its thickness.
7. To serve, scoop some mashed Durian pulp onto pancake skin and fold into half to form semi-circle. Serve immediately or keep in the fridge for cold version.

flour, doubleacting baking powder, coconut milk, egg, caster sugar, salt, durian fresh

Taken from www.yummly.com/recipe/Durian-Pancake-1655603 (may not work)