This recipe is best with
Recipe Ingredient
- 100 g self-raising flour
- 1/8 tsp salt
- 1 tbsp sugar
- 60 g fresh grated coconut (preferably white part only)
- 60 g sweetcorn kernels (stripped from the cob)
- 1 egg, separated
- 50 ml thick coconut milk
- 100 ml water
- Butter/oil for greasing pan
Instructions
- Sift flour and salt into a mixing bowl and stir in the sugar. Make a well in the centre and drop in the egg yolk, coconut milk and water. Stir to incorporate the dry ingredients to make a thick batter.
- Add the grated coconut and corn kernels and stir to mix.
- Whisk egg white in a clean, dry bowl until it forms soft, foamy peaks. Stir one-third of it into the mixture to lighten it before carefully folding in the rest.
- Heat a non-stick frying pan over medium heat and brush the base very lightly with butter or a light cooking oil. Drop tablespoonfuls of the batter onto the pan, leaving a little room between each pancake.
- When bubbles begin to appear on the surface, flip pancakes over and cook for another minute until golden brown. Serve warm pancakes with butter and honey or maple syrup.
