Elderflower and coconut pancakes
Almost every weekend starts with pancakes in my family. These Elderflower and coconut pancakes were made using up some home-madeelderflower cordial. They went down well with our morning and mid-day coffee. Any leftovers make perfect snacks during the day or can be taken to a picnic or day trip! I made them with coconut milk, so these are dairy-free, but you can use normal milk or almond milk too.
Ingredients
Method
- Put the flour, egg and milk in a small food processor and whiz until smooth. Add the cordial and desiccated coconut. You should get a thick but easily pourable mixture (if not, adjust the flour/milk content).
- Lightly oil and heat a pancake (or flat) pan. Add dollops of the mixture, letting them spread out into circles. Cook for a minute or so over medium heat, until the surface is moon-like, then flip them over. Cook for about 30 seconds, then transfer them to a plate.
- Repeat with the remaining batter. You should get about 16 pancakes.
- Serve with some elderflower syrup drizzled on top and/or some toasted coconut flakes scattered over them.