Payung Apple Pancakes

PREPARATION

1. 

   In a mixing bowl, mix flour, baking powder, baking soda and salt. Mix well and set aside.

   Make a well in the center of the mix and pour in melted butter, coconut milk, fresh milk and eggs. Whisk mixture until smooth.

2. 

   In a separate bowl, beat eggs and sugar together until forming ribbons using an electric mixer. Melt the butter with low heat, add into the milk and add vanilla extract. Pour the milk into the egg mixture and mix well.
   
   Add liquid ingredients gradually into the dry mix, mix well until smooth. Run the batter through a fine sieve to avoid clumps. Let the batter rest for 15 mins.
   
   Note: Pancake batter can be kept in fridge for 3-4 days.
   
   Slice apples to ½ cm thickness and keep it in water to prevent oxidization.

3. 

   Heat nonstick pan on medium heat, pour 1 ladle of pancake batter and cook for 2-3 mins until the top side starts to bubble. Put the apple slice onto the pancake and cook for 1 more min.
   
   Note: Important to put the apple slices on top of the pancake before pancake gets hard.

4. 

   Flip the pancake and cook for 2 more mins. Remove the pancake and place on cake rack to cool completely.

   Drizzle Nutella^® on top of pancakes and add raspberry. Sprinkle toasted hazelnut and powdered sugar to serve.