Coconut pancakes with salted caramel
Here’s a Pancake Day recipe you must try by Gizzi Erskine for The Groovy Food Company!
A tasty twist on an all-time classic, these coconut pancakes won’t disappoint! Serve a dollop of the salted caramel topping to complete the dish – YUM!
Coconut pancakes with salted caramel
Ingredients
Pancakes:
- 110 g plain flour
- a pinch of salt
- a pinch of sugar
- 1 free-range egg
- 1 free-range egg yolk
- ½ pint milk
- 2 tbsp The Groovy Food Company Organic Virgin Coconut Oil
Salted caramel topping (makes 500ml):
- 320 g The Groovy Food Company Organic Coconut Sugar
- 30 ml water
- 250 ml coconut cream
- 120 g The Groovy Food Company Organic Virgin Coconut Oil
- seeds from 1 vanilla pod
- ½ tsp sea salt
Instructions
For the pancakes
-
Put the flour, salt and sugar into a mixing bowl.
-
Gradually whisk in the egg, egg yolk and milk until smooth and combined.
-
Cover with cling film and leave to rest in the fridge for 30 minutes.
-
Heat a pancake/crepe pan to a medium heat. (Make sure the pan it fairly hot before spooning in the batter otherwise you will get thick rubbery pancakes).
-
Dip a piece of kitchen paper into the oil and wipe around the pan.
-
Ladle in one ladleful of the batter into the pan and swirl it round making sure it coats the bottom.
-
Pour any excess batter back into the bowl and fry the pancake for 30 seconds to 1 minute. (The pancake should be nicely golden on its base).
-
Carefully flip it over and finish cooking the pancake for a further 30 seconds. (This side will have small brown blisters on it).
-
Slide the pancake onto a plate and repeat with the rest of the batter.
For the coconut salted caramel topping
-
Put the sugar and water in a large saucepan and melt over a low heat, stirring gently.
-
Bring up the temperature and bring the sugar syrup to the boil. (Do not stir now as this will cause crystals to appear.)
-
The sugar syrup will slowly turn into a caramel. (It is a medium mahogany colour with normal sugar but coconut sugar is already dark so you need to wait for it to thicken slightly and until the room smells of caramel.)
-
Quickly, but carefully pour in the coconut cream and beat it back to a smooth texture as the cold cream will make the caramel seize.
-
Beat in the organic virgin coconut oil, vanilla and salt and when smooth and combined.
-
Transfer to a jam jar or two to cool.
-
Spread the inside of your crepe with a good 2 tablespoons of the salted caramel to serve.
Additional serving suggestion! To build the pancakes fill with 2 tbsp of the coconut caramel, ½ sliced banana and a really good grating of dark chocolate and fold. Serve with whipped or ice cream, which helps cut through the caramel.
