Vietnamese Crispy Pancakes

• 350 g rice flour
• 1 teaspoon ground turmeric
• 14 teaspoon salt
• 1 teaspoon sugar
• 750 ml coconut milk
• 2 teaspoons sunflower oil
• 250 ml water, plus extra required to make batter smooth

1. Sift the rice flour and turmeric, salt and sugar together.
2. Stir in the coconut milk, sunflower oil and water until well combined and batter is smooth with a pouring consistency.
3. Using sunflower oil, heat large non stick pan and pour in enough batter to make a nice, thick pancake to desired size.
4. Let this cook on one side for about 3-5 mins until golden.
5. The recipe does not say to cook on both sides, so I guess the uncooked side would have to be dry before you took it out.

rice flour, ground turmeric, salt, sugar, coconut milk, sunflower oil, water

Taken from www.food.com/recipe/vietnamese-crispy-pancakes-204101 (may not work)