Strawberry & Toasted Coconut Pancakes
A delicious combination of berries and toasted coconut on a pillow of pancakes
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Ready Time
50 mins
50 mins
Preparation
10 mins
10 mins
Cooking
40 mins
40 mins
Serves
Makes 8-10 pancakes
50 mins
Ready Time
Ready Time
10 mins
Preparation
Preparation
40 mins
Cooking
Cooking
Makes 8-10 pancakes
Serves
Serves
Ingredients
- 1 cup plain flour
- Pinch of salt
- 1 egg
- 1 cup milk
- 1 tsp vanila essence
- 2 tbsp unsalted butter, for greasing
- 400g fresh strawberries
- 1 ½ tbsp caster sugar
- 50g coconut shavings
Method
- Place flour, salt, egg, milk and vanilla essence in a mixing bowl.
- Use the hand mixer with the beaters attached, beat on speed 5 until mixture is smooth and well combined.
- Heat frying pan and grease lightly with butter.
- Pour ¼ cup of batter into frying pan and swirl to cover base of pan. Cook over a medium heat until bubbles start to burst on the top surface.
- Carefully turn the pancake and cook on other side until golden brown. Remove from pan. Continue with remaining batter until all the batter is used.
- Place strawberries and caster sugar into a small saucepan and put on a medium heat for 14 minutes. Then increase to a high heat for 1 minute to thicken.
- Preheat fan forced oven to 160°C and line an oven proof tray with baking paper. Spread coconut on the tray and place in oven for 3-4 minutes, until lightly browned. 8. Serve pancakes with strawberry compote and top with toasted coconut.
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