Name: Coconut pancakes
Cook time: 35 min
Total time: 35 min
Yield: Makes 24
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

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.

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

Ingredients

Method

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