Raspberry Lime And Coconut Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 28 |
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Make 28 6 cm pancakes. Ingredients:
135g plain flour |
1tsp baking powder |
pinch of salt |
zest of one lime, keep the juice to serve with the panckaes |
25g melted unsalted butter + extra butter to fry the pancakes in |
130ml milk |
2 egg yolks |
2 egg whites |
25g honey |
40g dessicated coconut |
100g mixed frozen raspberries and redcurrants |
crème fraîche, to serve |
Directions:
1. Sift the flour, baking powder and salt into a bowl, add the lime zest and set aside.
2. Whip the egg whites till they become foamy and aerated, add the honey and continue whipping until the meringue forms soft peaks, fold the dessicated coconut into the meringue.
3. Whisk the egg yolks, milk and melted butter together and fold the wet ingredients into the flour to form a batter, if the flour makes lumps do not worry as these will dissolve however do not over mix the batter as this will make the pancakes tough.
4. Fold the coconut meringue and frozen berries into the batter, use a large spoon and do not overwork the batter.
5. Heat some butter in a large non-stick frying pan and once the butter starts to foam, spoon tablespoons of the batter into the pan to make approximately 6cm diameter pancakes. Once the pancakes turn golden brown flip them over and continue cooking them on the reverse side until golden brown. Drain the pancakes on kitchen paper.
6. Serve warm with a large dollop of crème fraîche, a swizzle of honey and a generous squeeze of lime juice.
7. Makes approximately 28 6cm pancakes
8. Food Fanatics Tip
9. I have used frozen fruits from my freezer which were left from my summer harvest. You can use any berries of your choice however I recommend that you use them from frozen, do not defrost the berries as they become shapeless and looses all their juiciness.
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