Tongan Coconut Pancakes

Ingredients

While the original Moroccan Baghrir is made with semolina flour and served with honey or syrup, the Tongan Coconut Pancakes use all-purpose flour and incorporate coconut milk for a tropical flavor. The Tongan version also omits the traditional honey or syrup topping, allowing the natural sweetness of the coconut to shine through. We alse have the original recipe for Baghrir, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• Vegetable oil, for greasing the pan Vegetable oil, for greasing the pan

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
2. 2.
   Gradually pour in the coconut milk and water while whisking continuously until a smooth batter forms. Let the batter rest for 10 minutes.
3. 3.
   Heat a non-stick pan or griddle over medium heat and lightly grease it with vegetable oil.
4. 4.
   Pour 1/4 cup of the batter onto the pan and spread it into a circular shape using the back of a spoon.
5. 5.
   Cook the pancake for 2-3 minutes, or until bubbles form on the surface.
6. 6.
   Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
7. 7.
   Repeat the process with the remaining batter, adding more oil to the pan as needed.
8. 8.
   Serve the Tongan Coconut Pancakes warm and enjoy!

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• All-purpose flour — Sift the flour before measuring to ensure a lighter texture in the pancakes.

Tips & Tricks

• For extra coconut flavor, you can add shredded coconut to the batter.
• Serve the pancakes with fresh tropical fruits like mango or pineapple for a burst of freshness.
• If you prefer a sweeter taste, drizzle the pancakes with a little honey or maple syrup before serving.
• To make the pancakes even fluffier, separate the egg whites and beat them until stiff peaks form. Fold them into the batter just before cooking.
• Experiment with different toppings such as coconut whipped cream or a sprinkle of toasted coconut flakes.

Serving advice

Serve the Tongan Coconut Pancakes warm with a dusting of powdered sugar and a side of fresh tropical fruits. They are perfect on their own or with a dollop of coconut whipped cream for an extra indulgence.

Presentation advice

Stack the Tongan Coconut Pancakes on a plate, garnish with a few mint leaves, and place a slice of fresh pineapple or mango on top for an eye-catching presentation. Drizzle a little coconut milk over the stack for an added touch of elegance.