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Coconut pancakes

Using coconut milk and desiccated coconut, these tropical pikelets taste amazing topped with jam and cream – they're perfect for a high tea or with a cuppa. - by Chantal Walsh
  • 08 Mar 2017
Coconut pancakes
Cook: 35 Minutes - easy - Makes 24 - Vegetarian
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Using coconut milk and desiccated coconut, these tropical pikelets taste amazing topped with jam and cream – they're perfect for a high tea or with a cuppa.

Ingredients

165 ml canned coconut milk

½ cup milk

1 egg, lightly beaten

2 tsp vanilla essence

1 ¼ cups self-raising flour

1 tsp baking powder

¼ cup desiccated coconut

2 tbsp caster sugar

melted unsalted butter, for greasing

strawberry jam, to serve

whipped cream, to serve

Method

  1. Place coconut milk, milk, egg and vanilla in a medium jug. Whisk until smooth.
  2. Sift flour and baking powder into a large bowl. Stir in coconut and sugar. Whisk in milk mixture until smooth.
  3. Heat a greased, large, non-stick frying pan with melted butter over a medium heat. Spoon 1 tbsp batter into pan. Repeat to make five pikelets.
  4. Cook for about 2 minutes, or until bubbles appear on the surface. Turn over. Cook for a further 2 minutes, or until golden underneath. Remove. Repeat to make 24 pikelets in total.
  5. Serve warm or cold pikelets with jam and whipped cream.
Chantal Walsh

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