Happy Saturday everyone!
Next week marks a very important date on the calendar – Shrove Tuesday!
I’m normally a very simple crepe with lemon and sugar kind of girl. I have very fond memories of sprinkling on lashings of caster sugar, giving them a good squirt of jif lemon, rolling them up and eating them with my hands.
This year, however, i’m branching out.
This year i’ve made coconut and chocolate pancakes. The basic pancake mix is adapted from Joy The Baker’s ‘Clean your plate’ Buttermilk Pancakes. The desiccated coconut gives them a little texture and bite, and the chocolate chips melt into deliciously rich little pockets.
The pancakes are topped with a very luxurious, decadent chocolate sauce. It’s made with coconut cream and double cream, and is wonderfully smooth and silky. I didn’t have any Malibu rum in the house, but if you did, it would be a perfectly acceptable addition to the sauce.
The recipe makes a lot of sauce, if you’re only sharing the pancakes between a few people you might want to half the quantity – it’s very rich so a little goes a long way!
These were my first attempt at making American style pancakes. To say it took me a little while to get the hang of the technique is something of an understatement! My pan is old and cracking. The concept of non stick is entirely foreign to it. Finding the right balance of oil and temperature entirely eluded me this morning. More than a few blackened, hideous pancake remains were dumped straight in the bin in frustration this morning.
Then I cracked it! One of my little pancakes turned out beautifully golden. The little air bubbles rose to the surface as it cooked, then stayed after I flipped it. They stayed puffy, they stayed (almost) round. I was thrilled!
Chocolate and Coconut Pancakes with Coconut Cream Chocolate Sauce
for the pancakes
(Makes about 20 small pancakes)
2 tablespoons vegetable oil
128g plain flour
4 teaspoons baking powder
20g light brown sugar
50g desiccated coconut
75g chocolate chips (I used milk but dark chocolate would work equally well)
for the chocolate coconut cream sauce
200ml coconut cream
200ml double cream
200g dark chocolate
50g milk chocolate
generous pinch salt
tablespoon Malibu rum (optional)
In a small sauce pan, melt your butter and allow it to cool slightly.
Beat together your buttermilk, eggs and vegetable oil in a large jug. Add the melted butter and whisk to combine.
In a large bowl mix together your dry ingredients – flour, baking powder, brown sugar and desiccated coconut. Mix well until the ingredients are evenly dispersed. Stir through the chocolate chips.
Add the wet ingredients into the dry, a little at a time, mixing until you have a smooth batter.
Put a large frying pan over a low heat, add a little oil if needed. I needed to add a little oil for each batch of pancakes as my pan is very old, but try and use as little as possible. You may have to try a few to see what works with your pan before they come out perfectly.
Fry your pancakes in batches according to your pan size, using about two tablespoons of batter for each one. I could only fry two at a time.
Fry for about 2 minutes, until bubbles rise and burst on the surface of the pancake. Very carefully flip with a spatula and brown the other side.
Wrap in a tea towel, or place in an oven on a very low heat to keep warm if you’re not eating them as you fry.
Next, make your chocolate sauce.
Chop the dark and milk chocolate very finely.
In a large saucepan, stir together the coconut cream and the double cream. Heat over a low heat until steaming but just before boiling point.
Add the finely chopped chocolate and stir until melted and combined.
Stir in a generous pinch of salt. If you’re using Malibu, nows the time to add it.
Serve warm over the pancakes.