Method

• Sift plain flour, rice flour and baking powder into a mixing bowl
• Stir in sugar, coconut milk, and water until batter is smooth and there are no lumps. (If the batter is too thick, thin it out by stirring in 1 tablespoon of water at a time)
• Let batter rest for 30 minutes at room temperature, or overnight in the fridge.
• Before cooking pancakes, remove durian flesh from seeds and blend in a food processor until a puree is formed. Set aside.
• To cook pancakes, heat a non-stick skillet over low heat and grease with a little cooking oil
• Pour a ladle of batter onto the hot pan and cook until bubbles appear and the pancake is no longer wet
• Add a dollop of durian puree into the center of the pancake, fold in half and serve.