Coconut Pancakes

“Coconut is one of those love- hate ingredients”.–Marcus Samuelson

I always turn to pancakes specially on a weekend for breakfast. There’s no hurry, all are relaxed and you have the time to try out another flavour. The sky is the limit if there is fresh coconut milk and that’s exactly what I did!

Pancakes makes people happy and it’s simple. According to Julia child- “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

All of us love pancakes. It’s an all-time breakfast favourite, French toast comes a close second. Instead of plain flour, I sometimes add a mixture of whole wheat and oats powdered. Or I could just blend in some powdered walnuts into pancake batter. Whatever it is, I like getting creative with pancakes. So far it’s all worked out just fine and I’m happy.

Coconut milk pancakes – the sweetness of the coconut milk and the flavour and texture of grated coconut in the batter adds to the goodness of pancakes. It’s well worth the effort when you notice there’s less talk at the table and all are too busy enjoying the fluffy light pancakes dredged with golden syrup and cut fruit. Nothing makes me happier than seeing friends and family enjoy the food put on the table.

I’m really hoping this particular recipe of pancakes will be tried out during the weekend and you’ll be a happy soul too!

 

Ingredients:

  • Plain flour – 11/4 cup
  • Sugar-2 tbsp
  • Baking powder-2 tsp
  • Baking soda -1 tsp
  • Thick Coconut milk- 11/2 cup
  • Grated fresh coconut – 3/4 cup
  • Melted butter -2 tbsp
  • Egg -1 beaten

 Method:

  • Take all the dry ingredients (flour, sugar, baking powder, baking soda and 1/2 cup of grated coconut) in a bowl.
  • Take all the wet ingredients together – (coconut milk, beaten egg, and melted butter) in a bowl.
  • Mix the wet ingredients to the dry ingredients and whisk well till a smooth batter is formed.
  • Keep aside for 20 minutes.
  • Heat a griddle pan and pour some batter, after bubbles appear on top, overturn cover and cook for a few minutes.
  • Remove and serve with (1/4cup -freshly grated coconut/ any cut seasonal fruit and golden syrup.

Chefs tips:

  • In the place of coconut milk, you could use soya milk too.
  • Brown sugar could be added in the place of sugar.
  • I use salted butter.
  • You could make a delicious crumb of 1/4 cup of freshly grated coconut with a tablespoon each of butter and sugar, lightly roasted on a low flame for a couple of minutes. Sprinkle on top of pancakes and serve.
  • For 11/2 cup of thick coconut milk, you have to add 1/2 cup of warm water to 2 cups of grated coconut and blitz in the food processor for a couple of minutes. Strain and use.
  • Serves 3-4.

Till my next post,

Cheers,

Rose

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