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Coconut pancakes with poached strawberries
Coconut pancakes with poached strawberries
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Elevate strawberries by poaching them in aromatic spices for a sweet and flavorful topping on coconut pancakes.
Ingredients:
  • 35g (1/2 cup) shredded coconut
  • 300g (2 cups) self-raising flour
  • 80g (1/3 cup) caster sugar
  • 250ml (1 cup) milk
  • 60ml (1/4 cup) thin cream
  • 3 eggs, lightly whisked
  • Melted butter, for greasing
  • 250ml (1 cup) water
  • 125ml (1/2 cup) honey
  • 1 star anise
  • 1 cinnamon stick
  • 500g (2 punnets) strawberries, hulled, halved
Instructions:
  • Toast the coconut in a small non-stick frying pan over medium heat, stirring frequently, for about 3 minutes until golden. Transfer to a medium bowl.
  • Sift flour over coconut, stir in sugar, then make a well in the center. Whisk milk, cream, and eggs together. Slowly add to flour mixture, using a wooden spoon to stir and gradually incorporating flour until smooth batter forms.
  • To create the poached strawberries, combine water, honey, star anise, and cinnamon stick in a medium saucepan. Heat gently until the honey dissolves. Increase the heat to high and simmer uncovered for 10 minutes until the syrup slightly thickens. Take off the heat and gently stir in the strawberries. Let sit for 2 minutes, then strain the syrup into a serving jug.
  • Heat a large non-stick frying pan with melted butter over medium heat. Pour 2 tablespoons of batter into the pan, spread it to form a circle, then add another 2 tablespoons of batter. Cook pancakes for 2 minutes on each side until golden. Keep warm by wrapping in a clean tea towel. Repeat with remaining batter, greasing the pan between batches.
  • Serve the pancakes on plates, top with the poached strawberries, and drizzle with syrup before serving immediately.

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