Make this simple batter for a twist on traditional pancakes for Shrove Tuesday
- 125g (4oz) plain flour
- Pinch of salt
- 2 teaspoons caster sugar, optional
- 2 medium eggs
- 165ml can coconut milk, made up to 300ml (1/2pint) with semi skimmed milk
- 300ml (½ pint) semi-skimmed or full-fat milk
- 1-2 teaspoons sunflower oil, for cooking
- Lime wedges, sugar and toasted shredded coconut to serve, optional
- To make the batter Sift the dry ingredients into a mixing bowl. Make a well in the centre.
- Add eggs and about a third of the coconut milk and milk. Beat together to make a thick, creamy batter with bubbles that rise to the surface. Stir in the rest of the coconut milk and milk (If you’re using afood processor, put flour, salt, sugar, eggs and half the coconut milk and milk in first and whizz until smooth. Add the rest of the coconut milk and milk and pulse that in.)
- To cook pancakes: Use a 16-18cm (6-7in) frying pan, preferably non-stick. Heat the pan and brush a little oil over the base. Pour in a thin stream of batter, coating the base evenly, but not too thickly. Cook over a low to medium heat until the edges are just tingedbrown and pulling away from the pan sides.
- Flip the pancake over and cook until golden brown. Turn on to a warmed, heatproof plate. Interleave pancakes with greaseproof paper. Cover and keep warm.
If preparing ahead:
- Put the stacked pancakes in a polythene bag and keepin the fridge for 3-4 days or freeze for up to 3 months. Thaw pancakes, still wrapped, at room temperature for about 2 hours, or in the fridge overnight.
To thaw quickly:
- Unwrap, separate and leave at room temperature for 15 minutes.
- Reheat the pancakes in a lightly greased pan over high heat for about 30 seconds. Serve with lime wedges, sugar and some toasted shredded coconut to sprinkle over them.
Video of the Week
Woman's Weekly Cookery Editor, Sue McMahon, says that if you're using a larger 20cm (8in) pan, then the mixture will make about 8 pancakes