The Coconut-Raspberry Pancakes Recipe

Name: The Coconut-Raspberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 4 tablespoons sugar; 1 pinch salt; 3 eggs; milk 50 cl.; melted butter 5 cl.; 1 cup coconut milk; 2 egg yolks; 2 3/8 tablespoons sugar; 3 1/4 tablespoons flour; 1 fresh raspberries clamshell of; icing sugar

Servings: persons

2 cups flour
4 tablespoons sugar
1 pinch salt
3 eggs
milk 50 cl.
melted butter 5 cl.
1 cup coconut milk
2 egg yolks
2 3/8 tablespoons sugar
3 1/4 tablespoons flour
1 fresh raspberries clamshell of
icing sugar

1
In a bowl, mix the flour, sugar and salt. Make a well and break the eggs into it one by one, mixing as you go. Gradually add milk and butter. Once the dough is smooth, let it rest for at least one hour before cooking the pancakes. Cover the pancakes with foil and set them aside so they do not dry out.
2
Bring the coconut milk to a boil slowly.
3
Meanwhile, whisk the egg yolks with the sugar until the mixture whitens. Add the flour and mix well. As soon as the milk starts to boil, pour a little of it over the egg, sugar and flour mixture and whip. Then pour all of the milk over the mixture, stir well and pour into the saucepan, returning to a low heat. Let the mixture thicken, stirring constantly (about 5 minutes). Remove from heat and let cool in a bowl, then refrigerate.
4
Assemble the cake by placing a pancake on a plate, spread a thin layer of coconut cream over it and sprinkle it with halved raspberries. Repeat until no pancakes are left. Decorate the cake with fresh raspberries and sprinkle it with icing sugar.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups flour, 4 tablespoons sugar, 1 pinch salt, 3 eggs, and more.

Yes, The Coconut-Raspberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

The Coconut-Raspberry Pancakes

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