Our Recipes Coconut mini-pancakes
Blog: In cucina con Frollina
|Molino Soncini Cesare Bread Line type-0/00 Green Flour||170g|
|cake yeast||1/2 sachet|
|Cocofina organica Cocount nectar||3 tablespoons|
Ingredients for the filling/topping
Chocolate, coconut syrup, coconut shavings
place the eggs and the sugar in a pot, and use a whisk to work them together. Then add the flour, the salt, the coconut nectar, and work it together again to create a smooth mix without any lumps. Now add the sifted cake yeast, and continue to work together. In a non-stick pan, melt your pat of butter, and gently wipe clean any excess. Take a small quantity of your pancake mix, and cook in the non-stick pan for a few minutes (turning over during cooking), until nicely browned. Your pancakes are ready to serve filled with whatever you prefer (Katia has used chocolate and coconut shavings).
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