Ingredients
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1 cup self-raising flour
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2 tablespoons caster sugar
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1/2 cup shredded coconut, toasted
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1 cup milk
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1 egg
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20g butter, melted
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2/3 cup thickened cream, whipped
Chocolate sauce
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75g milk chocolate, chopped
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1/2 cup thickened cream
Method
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1Combine flour, sugar and 1/3 cup coconut in a bowl. Make a well in the centre. Whisk milk and egg in a jug. Pour milk mixture into flour mixture. Whisk until smooth. Stand for 10 minutes.
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2Meanwhile, make Chocolate sauce Place chocolate and cream in a small saucepan over low heat. Cook, stirring, for 4 to 5 minutes or until melted and smooth. Transfer to a heatproof jug.
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3Heat a large, non-stick frying pan over medium heat. Brush pan with melted butter. Spoon 1/4 cup batter into prepared pan, spreading to form a 1cm-thick round. Repeat to make 2 pancakes. Cook for 2 to 3 minutes or until bubbles appear on surface. Turn. Cook for a further 2 to 3 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining batter to make 8 pancakes, brushing pan with butter between batches.
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4Divide pancakes among plates. Top with whipped cream. Drizzle with chocolate sauce. Serve pancakes sprinkled with remaining coconut.
Source: taste.com.au
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