Soft & fluffy coconut cream pancakes

In addition to being super easy one-bowl pancakes, these are perfect for any lactose-averse friends or loved ones AND they are soft, fluffy without being dry, and occasionally crisp where the corners aren’t drizzled with maple syrup or lemon/lime juice. If you want buttery flavour and can eat dairy, you can still cook them in butter or ghee (and because the butter is cooked, the flavour is a lot more intense), or use regular cream instead of coconut cream. I ran out of butter and cooked some in canola oil, and those ones tasted a lot more coconutty (ideal for lemon or lime juice and sugar or maple syrup). These are also barely sweet, so everyone can control how sweet they want the end result. Adding more sugar to the mix will mean they burn faster, so if you’re prone to burning your pancakes, try to leave the sweetening until after.

Remember to use a heavy wide frypan. You can keep them warm while you cook by placing your serving plates in the oven on a really low heat and popping them straight on the plates after they’re cooked.

serves 3-4

• 1 egg
• 300ml shaken coconut cream (warm room temperature)
• 2 tsp lemon or lime juice (doesn’t have to be fresh unless you’re squeezing more over the cooked pancakes later)
• 1/4 tsp salt
• 1 Tbs sugar (raw is best, but white is fine)
• 1 c plain white flour (fluff the flour up before measuring, or pour the flour into the measuring cup) – not “high grade” or strong bread flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• either butter, ghee, coconut oil or oil for cooking

Beat egg with a fork, then stir in coconut cream, lemon/lime juice, salt and sugar, and mix it up well. Sift over the rest of the ingredients (obviously not the cooking oil), and fold through with a fork until just combined – only bother crushing the large lumps, as overmixing will make these rubbery. Let mixture sit at least ten minutes, up to half an hour (this is important, so don’t skip this).

Heat your pan on medium heat (you can test if it’s properly hot by flicking a drop of water in the pan and it should evaporate immediately).

Working quickly: Put roughly 1 tsp oil or butter in the pan, tilt the pan to distribute the oil or brush it around the pan, and place small spoonfuls of batter in the pan so your pancakes are about 6cm wide. Their small size makes them much easier to flip.

Cook until the edges start to look drier, then using a fork, check how done the first one you put in is – you want it a nice brown. Flip once browned and probably by the time you’ve done this the first one will be nicely enough browned on the second side too. Move cooked pancakes to your hot plates in the oven (preferably not stacked on top of each other, or they’ll go soggy) and repeat until all your batter is used up. Serve with whatever you like.

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