Rum & Coconut Pancakes - The Little Pancake Company

Rum and Coconut Pancakes. So much better than rum pancakes or coconut pancakes. The beauty is in the combo. This pancake says ‘I’d give anything to be on a desert island right now’. Use any rum but we like Malibu as it’s not too strong and has a lovely sweet taste – these are the perfect pancakes for a sunny bank holiday.

INGREDIENTS

Serves 4

175g Self-Raising Flour
1 tsp Baking Powder
1/2 tsp Salt
1 tbsp Demerara Sugar
8 tbsp Desiccated Coconut
1 Egg
250g Buttermilk
1 tbsp Malibu
Zest of 1/2 a lime

METHOD

Whisk up your Batter

First sieve the flour into a bowl. Add in the baking powder, salt, sugar and coconut and mix well.
Make a well in the centre of the dry mix and add the egg and buttermilk. Whisk until combined.
Add a tablespoon of Malibu and grate in the zest of 1/2 a lime. Stir gently.

Cooking your Pancakes

Heat a large frying pan over a medium-high heat. Add a little butter and allow to melt.
Add a large spoon of mixture to your pan – use the back of a spoon to smooth the pancake into a circle shape as it cooks. Let the underside cook until lightly coloured – you should see small bubbles appearing on the surface.
Flip the pancake with your spatula and cook the other side until golden brown.
Stack the pancakes on a plate and keep them warm in the oven if needs be.