Coconut pancakes with chocolate sauce

Serves: 4

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Total Time: 45

Prep Time: 5

Cook Time: 40

• 150 gram(s) plain flour
• 4 tablespoon(s) caster sugar
• 1 pinch(es) salt
• 2 large eggs, beaten
• 250 ml coconut milk
• 2 tablespoon(s) melted butter
• 2-3 drops vanilla extract
• Toasted desiccated coconut, to sprinkle
• Chocolate sauce and vanilla ice cream, to serve

Method

1. Sift the flour, sugar and salt into a bowl. Mix in the egg, coconut milk, melted butter and vanilla. Whisk until smooth.
2. Heat a lightly greased 15cm (6in) frying pan over a high heat and pour in enough batter to coat the bottom of the pan. Cook for 1-2 minutes, until lightly browned, then flip over and cook for 1-2 minutes. Remove, fold into quarters and keep warm while you cook the remaining pancakes.
3. Serve the pancakes on warmed plates with a scoop of ice cream. Sprinkle over the coconut and drizzle with chocolate sauce Photographs Peter Cassidy; food and recipes Sunil Vijayakar

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