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Raspberry and coconut pancakes
Raspberry and coconut pancakes
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Prep Time:
5 minutes
Cook Time:
42 minutes
Total Time:
47 minutes
Get ready for some epic pancakes!
Ingredients:
  • 386.25 gm milk
  • 1 egg
  • 8.80 gm vanilla extract
  • 300.00 gm self-raising flour
  • 0.63 gm bicarbonate of soda
  • 70.95 gm caster sugar
  • 25g butter, melted
  • 1/2 tsp coconut essence
  • 28.05 gm desiccated coconut
  • 375.00 ml fresh or frozen raspberries
Instructions:
  • Combine milk, egg, and vanilla in a jug, whisk well. In a separate bowl, sift flour and bicarbonate of soda, then stir in sugar. Create a well in the center and pour in the milk mixture. Whisk until just combined, then fold in coconut essence, coconut, and raspberries.
  • Preheat a large non-stick frying pan over medium heat and brush with butter. Pour 1/4 cup of batter for each pancake and cook for 3-4 minutes until bubbles form. Flip and cook for another 3 minutes. Transfer to a plate, cover with foil to keep warm, and continue with the rest of the batter, brushing the pan with butter between batches. Serve hot.

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