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Lamington pancakes

  • 0:25 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 cup self-raising flour
  • 2 tablespoons caster sugar
  • 1/2 cup shredded coconut, toasted
  • 1 cup milk
  • 1 egg
  • 20g butter, melted
  • 2/3 cup thickened cream, whipped

Chocolate sauce

  • 75g milk chocolate, chopped
  • 1/2 cup thickened cream


  • 1
    Combine 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.
  • 2
    Meanwhile, 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.
  • 3
    Heat 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.
  • 4
    Divide 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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