in Dessert Recipes

Coconut pancakes with raspberries

updated

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Ingredients for 6 servings:

  • 250 g flour
  • 2 tsp baking powder
  • 2 eggs
  • 4 tbsp sugar
  • 250 ml coconut milk
  • 100 ml milk
  • 500 g raspberries, fresh
  • 750 g low-fat curd cheese
  • 1 lime(s), the juice
  • e.g. maple syrup

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the pancake batter, combine the flour and baking powder in a bowl and mix. Mix in the eggs and 2 tablespoons of sugar. Add the coconut milk while stirring. Cover and let the batter swell for 30 minutes. For the filling, wash the raspberries. Puree 100g of them and refrigerate the rest. Mix the low-fat quark, the remaining sugar, and lime juice until smooth, then stir in the raspberry puree. Cook the pancakes in batches in a pan. Fill with the raspberry quark and garnish with raspberries. Drizzle with maple syrup, if desired, and serve immediately.

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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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