John Myers
Coconut Pancakes …
The perfect coconut pancakes … recipe with a picture and simple step-by-step instructions.
- 160 g Mango preserve drained
- 1 tablespoon Lemon juice
- 1 teaspoon Food starch
- 2 Centiliters Bacardi
- 25 g Milka Zartherb
- 100 Milliliters Coconut milk
- 75 Milliliters Natural carbonated mineral water
- 1 Egg
- 1 pinch Salt
- 75 g Flour
- 1 tablespoon Desiccated coconut
- Butter
- Powdered sugar
- Puree the mango with lemon juice. Stir the cornstarch with the Bacardi until smooth. Heat the mango puree. Stir in the cornstarch. Bring to the boil briefly and remove from the stove. Let cool down.
- Melt the chocolate over a hot water bath.
- Mix coconut milk, mineral water, egg and salt. Stir in the flour and desiccated coconut.
- Heat the butter in the pan. Put half of the batter into the pan. Spread half of the chocolate on top … I forgot the first one 😉 .. Fry until golden brown, turn and fry from the other side.
- Remove excess fat from egg cakes on paper towels. Spread the mango puree on top and roll up.
- Arrange egg cake rolls on plates according to your mood. Sprinkle with powdered sugar … and enjoy 😉
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