Name: Elderflower and coconut pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup self-raising flour; ½ cup coconut or almond milk; 1 egg; Grated zest of ½ lemon or lime; 2 Tbsp elderflower cordial; 2 Tbsp desiccated coconut; To garnish: toasted coconut flakes

Elderflower and coconut pancakes

4 Aug 2018

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

Almost every weekend starts with pancakes in my family. These Elderflower and coconut pancakes were made using up some home-made elderflower 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

1 cup self-raising flour
½ cup coconut or almond milk
1 egg
Grated zest of ½ lemon or lime
2 Tbsp elderflower cordial
2 Tbsp desiccated coconut
To garnish: toasted coconut flakes

Instructions

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.