Coconut Hotcakes with Blueberries and Yoghurt Recipe.
Coconut Hotcakes with Blueberries and Yoghurt Recipe
This is a great brunch dish. The batter is made with coconut cream and coconut and the hotcakes go well with the blueberries and yoghurt.
Blueberries
Juice and zest of 1 large orange
75g plus 2 tablespoons caster sugar
300g fresh or thawed frozen blueberries.
225g flour
1 teaspoon baking powder
½ teaspoon salt
425 coconut cream
40g shredded coconut
50ml water
2 eggs beaten
50g butter
350g plain unsweetened thick yoghurt
Put the juice and the 75g sugar into a small saucepan and bring to the boil, stirring to dissolve the sugar.
Add the blueberries, bring back to the boil, remove from the heat and cool. Reserve.
Put the flour, baking powder, salt and the 2 tablespoons sugar into a bowl and mix well.
Add the coconut cream, water and eggs and beat until smooth.
Heat a frying pan over moderate heat.
Add a little of the butter to the pan and let it melt.
Add 1/3 cupfuls of the batter for each hotcake. They should be in diameter and there will be enough for 8.
Fry until bubbles appear all over the uncooked side.
The heat should be low enough so that the bubbles appear before the underside gets too brown but
Fry until bubbles appear all over the uncooked side.
The heat should be low enough so that the bubbles appear before the underside burns, it should be dark golden.
Turn over and cook until well browned on the other side.
Do this in batches so as not to crowd the pan.
In between batches, wipe the pan out with paper towels if the butter is beginning to burn. Add more butter with each batch.
Cover the cooked hotcakes with a clean cloth until all are cooked.
Serve the hotcakes with the yoghurt and berries with the zest sprinkled on top.
Serves 4
