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Coconut pancakes with orange maple plums
Coconut pancakes with orange maple plums
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate breakfast with fluffy pancakes topped with orange-infused maple plum compote. Dive in!
Ingredients:
  • 255g (1 3/4 cups) self-raising flour
  • 0.63 gm bicarbonate of soda
  • 110g (1/2 cup) caster sugar
  • 375ml (1 1/2 cups) buttermilk
  • 4.40 gm vanilla extract
  • 1 orange, zested
  • 60g butter, melted,
  • 100g butter, chopped
  • 75g (1 cup) shredded coconut
  • 8 plums, halved, stoned
  • 1 orange, zested, juiced
  • 125ml (1/2 cup) maple syrup
Instructions:
  • Preheat your oven to 180C. Line a small oven tray with baking paper, extending it slightly up the sides. Arrange the plums on the tray, cut-side up. Sprinkle with sugar and orange zest, then drizzle with orange juice. Bake for 15 minutes until the plums are tender. Cut the plums into quarters and reserve. Pour the cooking juices into a small jug and mix in the maple syrup.
  • Lower oven temperature to 160C. Prepare a baking paper-lined oven tray for making pancakes. In a bowl, sift flour, bicarbonate of soda, sugar, and 1/4 teaspoon salt. In a separate bowl, whisk together eggs, buttermilk, vanilla, orange zest, and 60g melted butter. Combine the wet mixture with the dry mixture and whisk until smooth. Cook the pancakes immediately after combining the wet and dry mixtures to activate the raising agents.
  • Gently melt 10g of butter in a non-stick frying pan over low–medium heat. Pour just under 1/3 cup of batter into the pan and spread it into a 12cm round using the back of a spoon.
  • Cook the pancakes for 2 minutes until bubbles appear on the surface. Sprinkle 1 tablespoon of coconut over each pancake. Using a spatula, flip and cook for an additional 30 seconds until lightly browned underneath. Place the cooked pancakes on an oven tray to keep warm in the oven. Repeat the process with the remaining butter, batter, and coconut. This recipe yields 10 delicious pancakes.
  • Place a stack of 2–3 pancakes on each plate, layer with plums, and generously drizzle with orange maple syrup before serving.

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