Raspberry, Lime and Coconut Pancakes
Raspberry, Lime and Coconut Pancakes

Raspberry, Lime and Coconut Pancakes

  • Prep time:

  • Cook time:

  • Total time:

  • Portion/Yield:

    Makes approximately 12 -16 8cm pancakes
  • Difficulty:

    Easy

I love a good pancake, there are so many different shapes and techniques but everyone has their own special recipe to enjoy this indulgent and delicious snack.

Today I made fluffy, spongy, sweet and superbly yummy pancakes. I have chosen to make mine fairly small, 8cm in diameter to be precise, well it allows me to be indulgent and they do look rather pretty on a plate. I have served these for breakfast with a large dollop of crème fraîche, a swizzle of local honey and a big squeeze of lime juice.

I made this recipe up with what I had available in my larder. I found one lime, plenty of fresh free range eggs, dessicated coconut that I bought a while ago to make lamingtons, which never got made and then the berries from the freezer. I love my freezer. We have nothing of great value stored in it. Mainly frozen seasonal berries and fruits, ginger, lemongrass, chillies, homemade curry pastes, chicken stock and even more berries!

I hope this recipe will encourage and inspire you to go on rummage through your larder it’s amazing what one can find. You could make savoury or sweet pancakes or why not go the whole hog and make both!photo of Raspberry, Lime and Coconut Pancakesphoto of photo of Raspberry, Lime and Coconut Pancakesphoto of Raspberry, Lime and Coconut Pancakes

Ingredients & Method

  • 135g plain flour
  • 1tsp baking powder
  • Pinch of salt
  • Zest of one lime, keep the juice to serve with the pancakes
  • 25g melted unsalted butter + extra butter to cook the pancakes with
  • 130ml milk
  • 2 egg yolks
  • 2 egg whites
  • 25g honey
  • 40g dessicated coconut
  • 100g mixed frozen raspberries and redcurrants
  • crème fraîche, to serve

Sift the flour, baking powder and salt into a bowl, add the lime zest and set aside.

Whip the egg whites till they become foamy and aerated, add the honey and continue whipping until the meringue forms soft peaks, fold the dessicated coconut into the meringue.

Whisk the egg yolks, milk and melted butter together and fold the wet ingredients into the flour to form a batter, if the flour makes lumps do not worry as these will dissolve however do not over mix the batter as this will make the pancakes tough.

Fold the coconut meringue and frozen berries into the batter, use a large spoon and do not overwork the batter.

Heat some butter in a large non-stick frying pan and once the butter starts to foam, spoon tablespoons of the batter into the pan to make approximately 6cm  diameter pancakes. Once the pancakes turn golden brown  flip them over and continue cooking them on the reverse side until golden brown. Drain the pancakes on kitchen paper.

Serve warm with a large dollop of crème fraîche, a swizzle of honey and a generous squeeze of lime juice.

Cook’s notes

I have used frozen fruits from my freezer which were left from my summer harvest. You can use any berries of your choice however I recommend that you use them from frozen, do not defrost the berries as they become shapeless and looses all their juiciness.

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