Lacy Pancakes

– ROTI JALA –

MALAYSIA

Roti jala is the one instance when you can be pleased with all the holes in your pancakes. The recipe for these Malay lacy pancakes is pretty similar to that of British pancakes or crêpes, although the batter is thinned using coconut milk instead of regular milk, and is dyed a glorious gold with turmeric. A traditional roti jala mould is quite a curious-looking thing. I’m trying to think of a less crude description, but the most accurate way to describe it is to think of a cow’s udders, with the pancake batter flowing from the teats. You don’t have to waste money on an obscure roti jala mould for the sole purpose of making these lacy pancakes, though. I used a squeezy mayo bottle, and adjusted the consistency of the batter accordingly.

Makes 4–6
  1. Put all the ingredients except the oil into a large bowl and whisk together until smooth. Adjust the consistency of the batter, adding more water if needed, depending on how thick your coconut milk is. You should aim for a rather runny crêpe batter consistency. Pour through a sieve to remove any lumps. Fill your squeezy bottle with the batter.
  2. Set the batter aside for 30 minutes. When ready, put a pan over a medium heat and lightly grease it with a tiny amount of coconut oil.
  3. Moving quickly, squeeze the batter all over the pan to create a net-like pattern or your own abstract pancake art. Let cook until set and lightly golden. You won’t need to flip it, since the pancake is so thin. Remove from the pan and set aside. Repeat until you’ve used up the rest of the batter.
  4. The pancakes will soften as they cool. Fold them carefully into quarters, or roll up. Serve with curry (traditional) or your choice of pancake topping.