We recently ran a story about the evolution of Bywater restaurant Booty’s Street Food, specializing in a global offering of street foods. Booty’s kindly shared their brunch recipe for Thai coconut pancakes, so when you can’t make it in to the restaurant you can enjoy Booty’s cuisine from your own kitchen.
3 cans coconut milk
4 cups rice flour
¼ cup water
¼ cup melted butter
1 tablespoon vanilla
pinch of salt
spiced rum syrup
Whisk all ingredients together until smooth.
Preheat a 6 inch nonstick pan with oil. (Pan should sizzle but not smoke.)
Pour about 2 oz of pancake batter into the pan and cook for 90 seconds on
Serve 3 pancakes spread across a long rectangular plate. Slice banana on a bias and place in a
group in center of pancakes. Drizzle with rum syrup and sprinkle with powdered sugar.
This series of stories about New Orleans food trucks, pop-ups and culinary entrepreneurs is made possible through a partnership with My House Nola, a production planning company for culinary events in New Orleans.