Coconut Elderflower Pancakes
Coconut elderflower pancakes are a recipe with fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 eggs
- 100 g cornmeal (or yellow wheat flour)
- 100 g flour
- 375 ml coconut milk
- 4 tbsp elderflower syrup
- 1 pinch salt
- 1 tbsp lime juice
- 75 g shredded coconut
- Coconut oil (for frying)
Instructions
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1.
Separate the eggs. Whisk both flours with the coconut milk and syrup until smooth. Add the yolks and salt, whisk again. Let rest for about 10 minutes. Then beat the egg whites with lime juice to stiff peaks and fold in the shredded coconut.
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2.
Melt about 1 tsp coconut fat in a hot non‑stick pan. Pour ¼ of the batter in and cook 1–2 minutes on medium heat until golden brown. Flip and cook the other side for another 1–2 minutes until lightly golden. Repeat to make all four pancakes, keeping warm in an oven at about 80 °C if desired.
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3.
Cut into pieces for serving, sprinkle with extra shredded coconut if you like, and serve with jam (e.g., cherry, plum or elderberry).
