Coconut Pancakes with Pomegranate and Yoghurt

25 min 3 servings

 

  • 1 egg
  • 125g self-raising flour, sieved
  • 1 tsp baking powder
  • Pinch of salt
  • 240ml milk
  • 20g desiccated coconut
  • 20g Lurpak® Unsalted Butter
  • 1 pomegranate
  • 400g plain yoghurt
  • Lime zest, grated
Coconut Pancakes with Pomegranate and Yoghurt

Preparation

Begin by cracking an egg into a mixing bowl. Then add the flour and baking powder, before adding the milk and pinch of salt. Whisk until smooth, before adding the desiccated coconut into the mixture. Meanwhile, cut your pomegranate in half, separate the seeds and drain on a tea towel to remove any excess water.

Put a large frying pan on a high heat and add half of your Lurpak®. Once it’s bubbled, it’s time to add a couple of spoonfuls of your pancake batter. Cook for one to two minutes until it starts to bubble gently. Then flip and cook until golden on both sides. Repeat until you’ve used all your batter, adding a bit more butter to the pan when necessary.

Serve straight away with a spoonful of yoghurt, some pomegranate seeds and a sprinkling of lime zest.