Recipe Book

the Handy Mix & Store
™
LHM150 ANZ A17
Strawberry & Toasted Coconut Pancakes
Prep 10 minutes / Cook 40 minutes
Makes 8 - 10 pancakes
1 cup plain flour
Pinch of salt
1 egg
1 cup milk
1 tsp vanila essence
2 tbsp unsalted butter, for greasing
400g fresh strawberries
1 ½ tbsp caster sugar
50g coconut shavings
Method
1. Place flour, salt, egg, milk and vanilla essence
in a mixing bowl.
2. Use the hand mixer with the beaters
attached, beat on speed 5 until mixture is
smooth and well combined.
3. Heat frying pan and grease lightly with
butter.
4. Pour ¼ cup of batter into frying pan and
swirl to cover base of pan. Cook over a
medium heat until bubbles start to burst on
the top surface.
5. Carefully turn the pancake and cook on other
side until golden brown. Remove from pan.
Continue with remaining batter until all the
batter is used.
6. Place strawberries and caster sugar into a
small saucepan and put on a medium heat
for 14 minutes. Then increase to a high heat
for 1 minute to thicken.
7. Preheat fan forced oven to 160°C and line an
oven proof tray with baking paper.
Spread coconut on the tray and place in oven
for 3-4 minutes, until lightly browned.
8. Serve pancakes with strawberry compote
and top with toasted coconut.