Coconut pancakes

By Darlene Schmidt

Ingredients:

1 can coconut milk (400 ml)

1/2 cup unsweetened shredded coconut

2 eggs

1+1/2 tbsp white sugar

2 tbsp coconut oil OR butter, melted

1 cup all-purpose flour

3 tsp. baking powder

1/2 tsp. salt

oil for frying

For coconut syrup:

1/3 can  coconut milk

1/4 cup maple syrup

Preparation:

In a medium size mixing bowl, combine the can of coconut milk with the shredded coconut. Set aside.

In a smaller bowl, whisk the eggs. Add the sugar then melted butter, and whisk again until light and fluffy.

Add the egg mixture to the coconut milk mixture, stirring well to combine.

In a large mixing bowl, stir together the flour, baking powder, and salt.

Now add the wet coconut-egg mixture to the dry flour mixture, stirring well to combine.

Heat a frying pan or flat-bottomed wok over high heat for 30 seconds (use a pan with a thick base, if you have one). Reduce heat to medium for another 30 seconds. Add 1 Tbsp. oil and swirl around, then ladle about 1/4 cup pancake batter (for large pancakes) into the middle of the pan. Jiggle the pan a little or tilt to spread the batter out (if needed).

When surface around is covered with bubbles, flip and cook the other side. Always add more oil when frying the next batch, or it may stick. Also, you may need to lower the heat as you go, or the pan might become too hot and burn your pancakes before they're cooked. Medium-low heat is best once the pan is good and hot.

To Make the Coconut Syrup simply combine the coconut milk and syrup, stirring well.