Mini coconut pancakes with various toppings
Coconut pancakes with various toppings - recipe is suitable for foodservices and restaurants that serve street food.
Ingredients
Number of portions
Pancakes
3 Medium eggs
200 ml Santa Maria Coconut Cream
400 ml Milk
120 g Flour
A pinch of salt
A pinch of sugar
Top with
100 g Hand-peeled prawns coated with
Santa Maria Sweet Chili Sauce
100 g Crayfish coated with Santa Maria Chipotle Sauce
20 Small slices Smoked salmon coated with
Santa Maria Teriyaki Sauce
Small pre-boiled Mussels topped with
Santa Maria Mexican Hot Sauce
How to prepare
Beat the eggs in a bowl with half of the milk.
Add the flour and whisk to a smooth batter.
Whisk in the remaining milk, sugar, coconut cream and salt.
Melt the butter and mix it into the batter.
Heat a pancake-griddle over medium heat.
Pour a thin layer of batter into the griddle.
When the surface has solidified and the bottom has a nice colour it’s time to turn the pancake.
Fry for a minute or so on the other side.
Place the pancakes on a plate and garnish with the accompaniments.
Recipe categories
Food