Pancake with Coconut and Lime
Marie Skogström- 4 servings
- 30 min
- 1 hour 30 minutes
Do you have some leftover yeast in your fridge? Why not make some deliciously sweet pancakes with coconut and lime! It’s a variation on blinis—that is, Russian pancakes—but made with regular wheat flour, in a wonderfully sweet version.
3.7/5
299 VotesHere's how:
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1
Separate the egg into yolks and whites.
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2
Heat the milk to 25 °C. Mix the yeast and milk in a bowl. Whisk in the flour, grated lime zest, sugar, egg yolk, and salt. Let it rise, covered, for about 1 hour.
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3
Beat the egg whites until stiff peaks form, then gently fold them in. Cook 8–12 pancakes in butter in a skillet sprinkled with shredded coconut.
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4
Cut the pineapple into bite-sized pieces, and serve the pancakes with a slice of coconut and a dollop of vanilla quark.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 12.5 g (¼ packet) KronJäst for Sweet Doughs, fresh
- 50 g (about 1) egg
- 100 g (about 1 dl) milk, 3%
- 100 g (about 1 dl) coconut milk
- about 110 g (1 ¾ dl) all-purpose flour
- 26 g (about 2 tbsp) sugar
- ½ lime, grated
- 6 g (about 1 krm) salt
- butter, for frying
Garnish
- 200 g (about 2 dl) vanilla Kesella/quark or lightly whipped vanilla cream
- pineapple, fresh
- coconut, shredded and toasted
The recipe comes from
kronjast.se
