Lately I’ve fallen in love with pancakes and I enjoy trying them in a thousand different versions, often created on the spot. This time I suggest coconut pancakes: soft and fragrant, topped with an indulgent coconut cream that recalls the taste of the famous coconut-and-almond chocolates. A true paradise for lovers of this delicate and enveloping flavor.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 2 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.42 cup all-purpose flour
- 1/4 cup shredded coconut
- 6 tbsp coconut milk
- 1 egg
- 1 tsp sugar
- 3/4 tsp baking powder
- 2 tsp butter
- as needed coconut cream
- as needed shredded coconut
Preparation
In a bowl break the egg and whisk it with a whisk together with the sugar.
Melt the butter in a small saucepan over low heat or in the microwave for a few seconds. Let it cool slightly, then add it to the egg-and-sugar mixture.
Add the coconut milk and stir. Then gradually incorporate the sifted flour and baking powder, a little at a time, continuing to whisk. Finally add the shredded coconut and work vigorously until you obtain a smooth, homogeneous batter.
Heat a small skillet over medium heat, preferably nonstick. If necessary, lightly grease the surface with a thin smear of butter.
Pour a ladleful of batter into the center of the pan. If the ladle is large, don’t fill it completely because the batter will rise during cooking.
When the base is golden, flip the pancake with the help of a spatula and brown the other side as well. Transfer it to a plate and continue until the batter is finished, stacking them on top of each other.
Garnish with coconut cream and a sprinkle of shredded coconut.
Here are your soft and fragrant coconut pancakes ready to serve!
