Coconut Mint Rice Flour Pancakes

1In a large mixing bowl, combine rice flour (1 cup), shredded coconut, chopped mint leaves, finely chopped onion (1 small), green chili, (1) curry leaves, and cumin seeds (½ teaspoon).

2Add salt, black pepper (¼ teaspoon), and turmeric powder (½ teaspoon) to the dry ingredients and mix well.

3Gradually pour in the milk while stirring continuously to form a smooth batter with a pourable consistency, similar to pancake batter. Adjust milk quantity as needed.

4Let the batter rest for 5 minutes to allow the flavors to meld and the rice flour (1 cup) to hydrate.

5Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.

6Pour about 1/4 cup of batter onto the skillet, spreading it gently into a small circle about 4-5 inches in diameter.

7Cook the pancake for 2-3 minutes until the edges start to lift and the bottom turns golden brown.

8Flip carefully and cook the other side for another 2 minutes until golden and cooked through.

9Repeat with the remaining batter, adding oil to the skillet as needed.

10Serve the pancakes hot, drizzled with lemon juice (1 tablespoon) for a bright, tangy finish.