Skip to main content

Coconut brunch pancakes

On a Sunday morning we all tend to be a little lazy, I normally lounge around in my pyjamas until lunch, and the perfect morning treat I think is a stack of American style pancakes.  My obsession with coconut has infiltrated this recipe, as I have made coconut pancakes with strawberries and honey. What a combo! The great thing about these is they are so simple and quick to make, and taste divine.

This makes enough for one person or 3 medium American pancakes.

 Ingredients:

 70g plain  flour
1/2 tsp baking powder
1 tbsp sugar
2 tbsp dessicated coconut
70ml milk
1 medium egg
1 tbsp melted butter and extra for greasing the pan
Strawberries and honey to serve with

 Method:

 Mix together the dry ingredients in one bowl, and the wet ingredients in another. Make a well in the middle of the dry bowl and add all of the wet mix. Gently whisk the two together - this will have lumps in it due to the coconut, but the flour should be well combined. Leave to stand for a couple of minutes.

 Heat up a heavy pan, and melt a little bit of butter in it. Pour a ladle of batter into the pan. When the top begins to bubble it is time to flip the pancake over, then cook until both sides are golden.

 Repeat until all the batter is used up, then serve with toppings of your choice, strawberries and honey are my favourites.

 This is definitely best enjoyed in your PJs on the sofa with a big cup of breakfast tea. Enjoy x



  
Labels:

Comments

Post a Comment

Popular posts from this blog

Pasteils de nata - custard tarts

Pastry week on the Great British Bake Off saw Paull Hollywood set custard tarts as the technical challenge and I thought I would give them a go, seeing as I have never attempted them before! I own Paul's cookbook which has the recipe in, and it can also be found on the GBBO website. These two recipes vary slightly - in the book Paul doesn't make the rough puff pastry but uses shop bought (which I would normally do.) This being a Bake Off challenge though I decided to use the recipe they followed in the tent. The result - delicious buttery pastry filled with golden creamy custard. I ate 3 in one sitting! The tarts are quite fiddly and leaving the pastry to cool between rolling is essential to get the decent lamination and signature swirl on the bottom, so you will need to set aside a good couple of hours in total. As a side note, I found that I had a lot of left over custard - either I didn't make my tarts big enough or the recipe is rather generous with the por...
Post a Comment
Read more

After Eight minis by Fantasy Cakes

Father Christmas clearly knows me well, as under the tree I had a new cake recipe book waiting; Fantasy Cakes by Angela Romeo and it is such a treat for the eyes to browse, and stomach for the wonderful cakes you could bake. It is a very clever book in that it has the standard cake recipes at the start which are used throughout the book. These so far have been so simple to throw together, which is very handy as I can leave the baby playing for 10 minutes to whip the cake up. You can order the book here , and I highly recommend it if you want to try some beautiful centre pieces or show stoppers. The first cake I tried is the After Eight minis, great as all the family were round to gobble up the end result.  This After Eight recipe took a while to assemble and create the individual elements however they can all be done in advance and individually rather than sitting down for a good couple of hours stretch. I had to alter the recipe slightly as I ran out of self raising fl...
Post a Comment
Read more

BBC Good Food Caramel Brownies

Another get together with friends has prompted some more baking (whilst the baby is sleeping) and the salted caramel cover recipe from a BBC Good Food issue from a while back caught my eye. I have been storing this recipe waiting for a good excuse to bake it, and I can say (after scoffing a few), these brownies do not disappoint and will be made again. Brownies are very easy to make, the one stumbling point I often find is the temperature of the oven and the time they are baked for - as ovens vary vastly this is quite hard to write into a recipe, but I have a fan assisted fairly new over which bakes quite hot. They key for baking the brownies is checking after the stated time, and they should still be a little liquid in the middle if you want moist squishy squares. Leaving them to cool completely in the tin is also an essential, as if they are cut too early they may still be too liquid. Time to make batter - around 15 minutes Baking time - 35 minutes depending on your oven I...
Post a Comment
Read more