Who doesn't like pancakes? They make the perfect breakfast, especially on a lazy Sunday morning. Our good friend Ces, from Dust Bakery, mills the most beautiful flour, and the Bok stone ground variety that we have used in this recipe adds a beautiful texture to the fluffiness of the pancakes.
The Sydney Food Sisters Coconut Pancakes
1 & 1/2 cups Bok stone ground flour from Dust Bakery
1/2 cup desiccated coconut
2 teaspoons baking powder
Pinch of salt
2 Eggs, lightly whisked
1 cup Organic Coconut Milk
1 cup milk
1 tablespoon Honey
1 teaspoon (Madagascar Bourbon) Vanilla Bean Paste
Melted butter, to brush
Fresh fruit, yoghurt & honeycomb to serve
1. Combine flour, desiccated coconut, baking powder and salt in a large bowl.
2. Whisk eggs, coconut milk, milk, honey and vanilla bean paste in a jug. Stir into flour mixture. Set aside for 30 minutes.
3. Heat a non-stick frying pan over medium-low heat. Lightly brush with melted butter. Pour 1/2 cup of batter into the pan. Cook 2 minutes or until bubbles appear on the surface. Carefully turn and cook for 1 minute or until golden. Repeat with remaining mixture.
4. Serve with honey, fresh fruit & yoghurt.
Food photography, story and recipe creation by Effi Tsoukatos & Caterina Sterrantino for the Sydney Food Sisters