Jamie Magazine
By Anna Jones
20 mins
Not Too Tricky
makes 6
About the recipe
I'm loving the exotic flavours in this pancake recipe, with creamy coconut and fresh fruit.
Recipe From
Ingredients
1 large free-range egg
1 cup self-raising flour
optional: 1 teaspoon baking powder
1 cup milk
8 tablespoons desiccated coconut
1 pomegranate
20g unsalted butter
1 lime
1 orange
Method
- Crack the egg into a large mixing bowl, add the cup of flour and the baking powder (if using), then fill the same cup with milk and add that too, with a tiny pinch of sea salt.
- Whisk until smooth, then mix in the coconut.
- Halve the pomegranate, then holding each half cut-side down in your fingers, bash with the back of a spoon so all the seeds tumble out into a bowl. Fill the bowl with water and pick out any white bits that float to the top, then drain.
- Melt half the butter in a large non-stick frying pan on a medium heat. Once it starts to bubble, spoon pancake batter into the pan so it is roughly the size of an orange – you should be able to cook 2 to 3 pancakes at a time.
- Cook the pancakes for 1 to 2 minutes, or until little bubbles rise up to the top, then flip them carefully with a heatproof spatula. Cook for another minute or so, or until golden on both sides.
- Transfer to a plate and cover with tin foil to keep warm. Carefully wipe the pan clean with kitchen paper, then add the remaining butter and keep going until all the batter is used up.
- To serve, top the coconut pancakes with a spoonful of yoghurt and some pomegranate seeds. Finely grate over the lime and orange zest, then dig in!
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