Thai Coconut Milk Pancakes (Kanom Krok-Inspired)

In a large bowl, whisk together the rice flour, tapioca flour, granulated sugar, and salt until well combined.

Gradually whisk in the coconut milk and water until you have a smooth batter with no lumps. Let the batter rest for 10 minutes.

Heat a non-stick skillet or a aebleskiver pan (if available) over medium-low heat. Lightly brush the surface with vegetable oil.

Pour about 2-3 tablespoons of batter per pancake into the hot skillet, leaving some space between each. If using an aebleskiver pan, fill each well about two-thirds full.

Cook for 3-4 minutes, or until the edges are set and lightly golden brown and bubbles appear on the surface.

Carefully flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.

Transfer the cooked pancakes to a plate. Repeat with the remaining batter, greasing the pan as needed.

Serve warm, optionally garnished with shredded coconut.