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Raspberry and coconut pancakes

  • 0:05 Prep
  • 0:42 Cook
  • Makes 12


  • 1 1/2 cups milk
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups self-raising flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/3 cup caster sugar
  • 25g butter, melted
  • 1/2 teaspoon coconut essence
  • 1/3 cup desiccated coconut
  • 1 1/2 cups fresh or frozen raspberries


  • 1
    Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda into a bowl. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until just combined. Stir in coconut essence, coconut and raspberries.
  • 2
    Heat a large non-stick frying pan over medium heat. Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with butter between batches. Serve.

Source: taste.com.au


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