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An exotic twist to a traditional favourite
Fresh Coconut Pancakes
Instead of the tried and tested lemon and sugar with your pancakes, why not try this recipe?  The pancakes have coconut milk and lime zest in them and are filled with fresh coconut.
For best results use a non-stick frying pan to make the pancakes.  See www.rangemastercookshop.co.uk for a 20cm pan ideal for this recipe.
Make all the pancakes before filling them and warm through in the oven.

Ingredients

Serves 6
For the pancake batter:
100g/4oz plain flour
pinch of salt
1 tablespoon caster sugar
1 egg
150ml/5floz coconut milk (you will get about 75ml from a coconut, use a can for the rest)
I tablespoon melted butter plus extra for cooking and brushing
½ teaspoon vanilla extract
1 teaspoon grated lime zest, cut the rest of the lime into 6 for serving
To fill the pancakes:
1 fresh coconut, the flesh grated (this can be done in a food processor)
25g dried mango, chopped
60g brown sugar
¼ teaspoon ground cardamom from crushed pods, use a pestle and mortar to remove the seeds and then grind the seeds to a powder and sift out any remaining debris
¼ teaspoon grated fresh nutmeg

 
Shrove Tuesday or Pancake Day falls on 24th February this year, the day before Ash Wednesday, which marks the start of Lent.  The Christian belief is that Lent commemorates the 40 days that Jesus spent in the wilderness and some Christians fast during this time.  Shrove Tuesday was seen as a way to finish up milk, butter and eggs before the fasting period.
Shrove refers to an old English word, shrive, meaning to confess ones sins.

Method

1. Sift the flour and salt into a bowl and add the caster sugar (you can do this in an electric mixer).  Add the egg, coconut milk and melted butter, whisk to a smooth batter, stir in the vanilla and lime zest.  The batter should be of a pouring consistency.
2. Mix together all the ingredients for the filling.
3. In a non-stick frying pan, a 20cm pan works well, heat a little butter and pour in sufficient batter to coat the pan.  Cook on a medium heat until the batter has set and the underside is golden and then flip (or toss) the pancake over to cook the other side.  Remove from the pan and continue to cook the other pancakes.
4. Pre-heat the oven to 180ºC fan, 190ºC conventional, Gas Mark 4. Divide the filling between the pancakes, roll up and place onto an ovenproof plate.  Brush with melted butter and warm through for about 10 minutes in the oven.
5. Delicious served with vanilla ice cream and the lime wedges.

 
   
 

 

 

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