Gower-Style Coconut Pancakes

Recipe

Gower-Style Coconut Pancakes

Tropical Delight Pancakes: Gower's Coconut Infusion

4.2 out of 5

Indulge in the flavors of Gower with these delectable coconut pancakes. Inspired by the cuisine of Gower, these pancakes are a delightful fusion of Malawian and Gower flavors, creating a tropical twist on a classic breakfast dish.

Jan Dec
Sweet Bread› Nthochi
African cuisine› Southern African cuisine› Malawian cuisine
European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› Welsh cuisine› Cuisine of Gower

Preparation time

10 minutes

Cooking time

15 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Dairy-free (if using dairy-free milk and butter substitutes), Nut-free, Soy-free, Gluten-free (if using gluten-free flour)

Allergens

Wheat (gluten), Dairy (if not using dairy-free substitutes), Egg

Not suitable for

Vegan (contains egg), Paleo, Keto, Low-carb, High-protein

Ingredients

The original Nthochi from Malawian cuisine is a savory pancake made with cornmeal and served with a variety of accompaniments. In this adaptation for Gower cuisine, we have transformed the dish into a sweet and tropical delight by incorporating coconut and lemon zest into the pancake batter. The flavors and ingredients have been adjusted to suit the taste preferences of Gower cuisine. We alse have the original recipe for Nthochi, so you can check it out.

Nutrition

  • Calories: 250 kcal / 1046 KJ
  • Fat: 10g (Saturated Fat: 7g)
  • Carbohydrates: 34g (Sugar: 10g)
  • Protein: 5g
  • Fiber: 1g
  • Salt: 0.3g

Preparation

  1. 1.
    In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  2. 2.
    In a separate bowl, whisk together the coconut milk, milk, egg, melted butter, and lemon zest.
  3. 3.
    Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
  4. 4.
    Heat a non-stick pan or griddle over medium heat and lightly grease with butter or cooking spray.
  5. 5.
    Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
  6. 6.
    Repeat with the remaining batter.
  7. 7.
    Serve the pancakes warm, drizzled with honey and sprinkled with toasted coconut flakes.

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.
  • Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

  • For extra coconut flavor, you can add a few drops of coconut extract to the pancake batter.
  • To make the pancakes even fluffier, separate the egg and beat the egg white until stiff peaks form. Fold it into the batter just before cooking.
  • If you prefer a sweeter pancake, you can increase the amount of sugar in the batter.

Serving advice

Serve the Gower-style coconut pancakes warm, drizzled with honey and sprinkled with toasted coconut flakes. They are delicious on their own but can also be enjoyed with fresh fruit, such as sliced bananas or berries.

Presentation advice

Stack the pancakes on a plate, drizzle honey over the top, and sprinkle with toasted coconut flakes. Garnish with a sprig of fresh mint for an extra touch of elegance.

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