Our Recipes Coconut mini-pancakes

Ingredients
Molino Soncini Cesare Bread Line type-0/00 Green Flour	170g
milk	220ml
egg	1
cake yeast	1/2 sachet
Cocofina organica Cocount nectar	3 tablespoons
butter	a pat
salt	pinch

Ingredients for the filling/topping

Chocolate, coconut syrup, coconut shavings

Recipe:

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).