Strawberry & Toasted Coconut Pancakes

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

1. Place flour, salt, egg, milk and vanilla essence in a mixing bowl.
2. Use the hand mixer with the beaters attached, beat on speed 5 until mixture is smooth and well combined.
3. Heat frying pan and grease lightly with butter.
4. 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.
5. 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.
6. 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.
7. 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.