Desserts Recipes - Coconut Pancakes Recipe

Ingredients

• 5g/3oz/3/4 cup plain (all-purpose) flour, sifted

• 60ml/4 tbsp rice flour

• 5ml/3 tbsp caster (superfine) sugar

• 50g/2oz/3/4 cup desiccated (dry unsweetened shredded) coconut

• 1 egg

• 275ml/9fl oz/generous 1 cup coconut milk

• vegetable oil, for frying

• lime wedges and maple syrup, to serve

Makes 8

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Method:

1. Place the plain flour, rice flour, sugar and coconut in a bowl, stir to mix and then make a small well in the centre. Break the egg into the well and pour in the coconut milk.

2. With a whisk or fork. beat the egg into the coconut milk and 1en gradually incorporate the surrounding dry ingredients, whisking constantly until the mixture forms a batter.

3. The mixture will not be entirely smooth, because of the coconut, but there shouldn't be any large lumps.

4. Heat a little oil in a 13cm/5in non-stick frying pan. Pour in bout 45ml/3 tbsp of the mixture and quickly spread to a thin layer with the back of a spoon.

5. Cook over a high heat for about 30-60 seconds, until bubbles appear on the surface of the pancake, then turn it over with a spatula and cook the other side until golden.

6. Slide the pancake on to a plate and keep it warm in a very low oven. Make more pancakes in the same way. Serve warm with lime wedges for squeezing and maple syrup for drizzling.

These pancakes are as light s they are sweet, and make delicious dessert. Serve them with honey.

Variation: Serve with maple syrup instead of honey, if you like.