Cream pancakes with coconut
Delicate pancakes with a pleasant flavor and aroma of coconut is a very interesting option of sweet pancakes. We will cook coconut pancakes with medium-fat cream and add coconut shavings to the batter. The pancakes turn out thin, very appetizing, with sour cream and honey - delicious! Ingredients (for 3 servings)
Cream (15 % fat) - 350 ml
Flour - 140 gr
Eggs - 2 gr.
Coconut shavings - 30 gr
Sugar - 60 g
Vegetable oil (for frying) - 20 ml
Salt - 1 pinc
Prepare the necessary ingredients. The cream must be at room temperature by the time you use it, so take it out of the fridge beforehand. Sift the flour.
In a bowl beat the eggs.
Add sugar and 1 pinch of salt to the eggs.
Using a whisk, beat the eggs for a few seconds.
Pour warm cream into egg mixture. Stir it in.
Now pour in the flour and coconut flakes.
Mix the dough until homogeneous.
The consistency of the dough is like a classic pancake dough - pouring, and with flecks of coconut shavings.
Allow the dough to stand at room temperature for 10 minutes.
After 10 minutes, you can begin frying the pancakes. Heat a frying pan and grease with vegetable oil. Pour an incomplete ladle of batter into the center of the pan and spread it across the bottom, rotating the pan in a circle.
Fry the pancake over medium-high heat for about 30-40 seconds on each side.
Fry all the pancakes in the same way, greasing the pan with a little vegetable oil before each subsequent one.
The coconut cream pancakes are ready.
(I had a total of 11 pancakes with a diameter of 18 cm).
Serve the coconut cream pancakes to the table during dessert with sour cream, honey, condensed milk or other appropriate additions.
Bon appetit