Here is a simple to make Pancakes with Coconut Sauce (Sarabi) recipe that you can try at your home;
* 300 g (2 1/2 cups) flour, sifted
* 2 eggs, lightly beaten
* 2 teaspoons instant yeast granules
* 300 ml (1 1/4 cups) warm thick coconut milk
* 1 / 2 teaspoon vanilla essence
* Pinch of salt
* 1 tablespoon oil or butter

Coconut Sauce

* 375 ml (1 1/2 cups) thick coconut milk
* 185 g (1 cup) shaved palm sugar or dark
* 1 to 2 tablespoons sugar Pinch of salt
* 1 pandanus leaf, raked with a fork, tied into a I knot
* These cakes are traditionally made using a small terracotta wok, but a metal wok is an adequate substitute.

 
Unique and traditional Pancakes with Coconut Sauce (Sarabi) cooking recipe;
* To make the Coconut Sauce, combine all the ingredients in a saucepan and bring to a boil over medium heat, then reduce heat to low and simmer for 2 minutes, stirring constantly until all the sugar is dissolved. Remove and discard the pandanus leaf, and set aside.

* Combine the flour, beaten eggs and yeast in a mix­ing bowl, and gradually stir in the warm coconut milk. Add the vanilla essence and salt, and mix into a thick smooth batter. Cover with a cloth and leave the batter to ferment in a warm place for 1 hour. The batter should turn fluffy when it is well fermented.

* To make the pancakes, lightly grease a small wok or omelet pan with the oil or butter and heat over low heat. Once the wok or pan is hot, place a ladleful of the batter onto the wok or pan, turning to spread evenly. Cook for about 2 to 3 minutes until the pancake is set on top, then carefully turn it over with a spatula and cook the other side until golden brown. Remove and set aside. Repeat until all the batter is used up.

* Your some Coconut Sauce over each pancake and serve immediately.