FOOD

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.
Makes 24
35M

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

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.

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