Coconut Pancakes

It's national pancake day, which is definitely a holiday I can get on board with. I've said it before and I'll say it again, this blog is no stranger to a pancake. We've shared our favorite fluffy pancakes, pumpkin pancakes, and crepes on the dessert pocket before. Today it's coconut pancakes.

It's been an unusually wet, cold winter and a Caribbean escape was much needed, even if only for breakfast. These are denser and sweeter than your normal pancakes but the coconut flavor is strong and sweet. I recommend serving with sliced banana and guava jam for a true Caribbean flavor.

{Coconut Pancakes}
Adapted from Jamie Oliver
Makes 6 large pancakes

1 free-range egg
1 cup self-raising flour
1 teaspoon baking powder, optional
1 cup coconut milk
1 tbsp skim milk
8 tablespoons desiccated coconut
20 g butter
1/4 cup granulated sugar

Crack an egg into a large mixing bowl. Fill a cup with flour, then add that to the bowl. Toss in the baking powder, if you have it. Add the milk and the coconut milk to the bowl, with a pinch of salt. Use a whisk to mix everything till smooth. Mix about 8 tablespoons of desiccated coconut into your pancake batter. Cover your bowl in saran wrap and put to one side.

Put a large frying pan on a medium heat. Place half the butter in the pan, and once it is melted and is starting to bubble, spoon the pancake batter into the pan so it is roughly the size of an orange. You should be able to make 2–3 pancakes in the pan. Cook the pancakes for 1–2 minutes, until little bubbles rise up to the top. Using heatproof spatula, carefully flip them over them. Cook the pancakes for another minute or so, till golden on both sides. 

When they are done, transfer them to a plate and cover with foil to keep warm. Continue cooking until all the remaining batter is gone. To serve, top your coconut pancakes with bananas, a smear of guava jam, a spoonful of yogurt, pomegranate seeds, lime zest, orange zest, or just maple syrup.

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