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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. 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).
  2. 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.
  3. Repeat with the remaining batter. You should get about 16 pancakes.
  4. Serve with some elderflower syrup drizzled on top and/or some toasted coconut flakes scattered over them.