PALLAPPAM (Crisp Laced Rice Pancakes)
A classic Kerala bread, this is supposed to have been introduced by the Portuguese centuries ago, from Ceylon. It was for many years a typical Syrian Christian food. It s still served in Christian families for breakfast. It has also developed appeal among other peoples of Kerala too, and is regularly served as a starter for lunch and dinner. I recently changed the family version recipe and this made and excellent result
—pauljoseph
I made these pancakes in a 6 inch nonstick pan. They were light & had a delicate yet yielding crispy crunch. The yeast tended to give the crepe like pancake a robust flavor reminiscent of fresh bread, and the coconut milk confers a mild nutty aroma that balances the dish without overpowering it. The Salt & sugar were perfectly balanced and it forms the perfect base for pairing with robust curries as well as light stews. & yes even a drizzle of maple syrup for a light breakfast. The crepes are addictive and the rate limiting factor for scarfing them down is the speed at which they can be made! —Panfusine
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