in Austria, Dessert Recipes

Coconut pancakes

updated

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Ingredients for 4 servings:

  • 80 g desiccated coconut
  • ⅛ liter milk, approx.
  • 80 g flour (preferably spelt flour)
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 4 egg yolks
  • 4 egg whites
  • 50 g sugar
  • Butter, for the pan
  • powdered sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pastry

Toast the desiccated coconut on a baking sheet in the oven at 180°C until light brown. Whisk the milk with the flour, vanilla sugar, salt, and egg yolk until smooth. Beat the egg whites with the sugar until stiff, fold into the batter, and stir in the cooled desiccated coconut. Heat the butter in a pan, pour in the batter to a depth of about 3 cm, and let it bake over low heat. When the bottom is browned, halve the batter and turn it over. Bake in the preheated oven at 180°C for about 15 minutes. Then tear it into pieces with two wooden spatulas and serve with vanilla sauce (seasoned with rum).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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