Sierra Leonean Coconut Pancakes

Ingredients

The Sierra Leonean Coconut Pancakes differ from the original Wicklow Pancake in terms of flavor and ingredients. While the Wicklow Pancake is a simple pancake made with flour, eggs, and milk, the Sierra Leonean version incorporates coconut milk and grated coconut, giving it a tropical twist. The addition of coconut enhances the flavor profile and adds a delightful crunch to the pancakes. We alse have the original recipe for Wicklow Pancake, so you can check it out.

• 1 cup (240ml) all-purpose flour 1 cup (240ml) all-purpose flour
• 1/4 cup (60g) grated coconut 1/4 cup (60g) grated coconut
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large eggs 2 large eggs
• Butter or oil for cooking Butter or oil for cooking

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 27g, 6g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, grated coconut, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the coconut milk, regular milk, and eggs.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
4. 4.
   Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
5. 5.
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another minute or until golden brown.
6. 6.
   Repeat with the remaining batter, adding more butter or oil as needed.
7. 7.
   Serve the Sierra Leonean Coconut Pancakes warm with your choice of toppings such as honey, powdered sugar, or fresh fruit.

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.
• Grated coconut — If using fresh coconut, grate it finely. If using desiccated coconut, soak it in warm water for a few minutes before using to soften it.

Tips & Tricks

• For an extra tropical touch, serve the pancakes with sliced bananas and a drizzle of coconut syrup.
• If you prefer a sweeter pancake, increase the amount of sugar in the batter.
• 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.

Serving advice

Serve the Sierra Leonean Coconut Pancakes warm with your favorite toppings such as honey, powdered sugar, fresh fruit, or a dollop of whipped cream.

Presentation advice

Stack the pancakes on a plate and dust them with powdered sugar. Garnish with a sprinkle of grated coconut and a few fresh berries for an appealing presentation.