Earlier this week, my husband made a curry for dinner which took a small quantity of coconut milk. The remainder of the can of coconut milk sat in the fridge all week.
So this morning I made an experimental breakfast to use up the coconut milk—lemon coconut pancakes. They turned out pretty good—fluffy and light, and quite different from ordinary pancakes. They were good with maple syrup, and even better with gooseberry jam.
Here’s the recipe if you want to try them yourself:
1/2 cup all-purpose flour
1/2 cup wholemeal flour
1/2 cup barley flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
grated rind of 1 lemon
1 cup coconut milk
3 Tbs melted butter
1/4-1/2 cup water
Whisk together the flours, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the eggs, lemon rind, coconut milk, melted butter and 1/4 cup water.
Make a well in the dry ingredients and pour in the wet. Mix just until all the flour is moistened. If the batter is too thick, add more water.
Cook by the spoonful on a greased skillet, flipping when the top of the pancakes become bubbly, until both sides are golden brown.