Do you like pancakes that are fluffy on the inside? Do you like them lightly crisp and golden brown on the outside? Mmm… I have the perfect recipe for you. What’s more, you can also add other ingredients like chopped fruits, chocolate chips, and nuts to the batter. In this recipe, I have decided to add sweet corn in. Sweet corn is high in fibre and adds a nice crunch to the pancake too. Grease the pan with Q.B.B. ghee and you will really love your pancakes. Better yet, place half a teaspoon of the Q.B.B. ghee on the hot pancake, see it melt in and give you an awesome tasting pancake!
Preparation time: 20 minutes
Cooking time: 15 minutes
300 g self-raising flour
4 g salt (1 teaspoon)
40 g caster sugar
150 g freshly grated coconut
260 g sweet corn kernels (stripped from the cob or drained from a can)
2 egg yolks
200 g water + 150 g coconut cream (or you can use milk)
30 g melted Q.B.B. ghee
Q.B.B Ghee for greasing pan
- Place the sifted flour, salt and sugar into a mixing bowl.
- Whisk the egg yolks and coconut milk until well combined. Make a well in the centre of the flour and pour in the coconut milk mixture.
- Start stirring to make a thick batter. Stir gently, just enough to moisten the dry ingredients. Over-mixing leads to tough pancakes.
- Add in the grated coconut and corn kernels and mix again.
- Heat a non-stick frying pan over a medium heat. Brush the base very lightly with Q.B.B Ghee.
- Drop 3 tablespoons of the batter onto the pan, leaving a little room between each pancake. When bubbles begin to appear on the surface, flip the pancakes over and cook for another minute, or until golden brown.
- Serve the warm pancakes with Q.B.B Ghee and honey or maple syrup.