Coconut Raspberry Pancakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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from a New Idea magazine in New Zealand Ingredients:
1 1/2 cups self-raising flour |
1/2 cup caster sugar |
2 eggs, separated |
375 ml coconut-flavoured evaporated milk |
150 g frozen raspberries |
Directions:
1. Combine flour and sugar in a large bowl. Whisk in egg yolks and milk until smooth. Add raspberries. Stir to combine.
2. Place egg whites in a small bowl. Beat with an electric mixer until firm peaks form. Fold into pancake batter in two batches.
3. Heat non-stick frypan over a low to medium heat. Spray with cooking oil. Pour 1/3 cup of batter into pan. Cook for 2minutes or until bubbles appear on surface of pancakes. Turn and cook until browned underneath. Repeat with remaining batter.
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