Coconut pancakes with maple blueberries

Prep time: 15 minutes with 15 minutes cooking time

Serves: 4

Ingredients

1.2 cups of sifted self-raising flour

2.1/2 cup desiccated coconut

3.2 tbsp caster sugar

4.400 ml can coconut milk

5.1/2 cup milk

6.2 eggs

7. A few drops coconut essence

8.1 cup frozen blueberries

9.2 tbsp maple syrup

10.30 g of unsalted melted butter

11.Grilled bacon, to serve (optional)

Steps

1.In a large bowl combine flour, desiccated coconut and sugar.

2.In a large jug whisk milks, eggs and essence together.

3. Pour the wet ingredients into dry ingredients, mixing until almost smooth (there can still be some lumps) and set aside for 15 minutes.

4. Heat a large non-stick frying pan on medium.

5. Brush with a little butter.

6. Pour ¼ cup batter into pan and cook for 2-3 minutes, until bubbles break on surface.

7.Turn and cook for 1-2 minutes until puffed and golden.

8.Remove from pan, cover to keep warm, repeat with remaining batter, brushing with butter as required.

9.In a small saucepan, combine blueberries and syrup. Bring to a simmer on low and cook for 3-4 minutes, until blueberries soften slightly. Remove from heat.

Serve pancakes in stacks, topped with blueberry syrup and crispy bacon.

Tips

A pinch of salt can be added to the pancake batter if liked.

To cook bacon, arrange 4 rindless rashers on a foil lined oven tray. Cook under preheated grill 2-3 minutes, each side, until crisp.