Coconut pancakes with fresh pineapple
28/9/2008
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Ingredients
(You can click on ingredients to see more related recipes)
| 1½ cups | Flour |
| 2 tbsp | Sugar |
| 2 tbsp | Desiccated coconut |
| 1 tsp | Baking powder |
| ¼ tsp | Salt |
| 400 g | Coconut milk |
| 1 tbsp | Butter |
| 1 | Egg |
| ½ cup | Water |
| ½ | Pineapple |
| 1 to serve | Maple syrup |
Directions
- Combine sifted flour, sugar, coconut, baking powder and salt in a large bowl and make a well in the centre. Pour coconut milk, melted butter and lightly beaten egg into well and whisk to combine into a smooth batter. Whisk in the water.
- Pour one-third of a cup of batter per pancake into a hot nonstick frying pan. Cook 3 minutes or until tops are covered with bubbles and edges are golden.
- Carefully turn pancakes over and cook 2 minutes more or until lightly browned. Keep pancakes warm while you cook the remaining batter.
- Serve with fresh pineapple sandwiched between coconut pancakes and drizzled with maple syrup.
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