Recipe
Sierra Leonean Coconut Pancakes
Tropical Delight: Sierra Leonean Coconut Pancakes
4.5 out of 5
Indulge in the flavors of Sierra Leone with these delectable Coconut Pancakes. This recipe combines the traditional Irish pancake with the tropical essence of Sierra Leone, resulting in a delightful fusion of cultures.
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Dairy-free (if using dairy-free milk), Nut-free, Soy-free, Gluten-free (if using gluten-free flour)
Allergens
Eggs, Wheat (gluten)
Not suitable for
Vegan (contains eggs), Paleo, Keto, Low-carb, High-protein
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.
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1 cup (240ml) all-purpose flour 1 cup (240ml) all-purpose flour
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1/4 cup (60g) grated coconut 1/4 cup (60g) grated coconut
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1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
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1/2 cup (120ml) milk 1/2 cup (120ml) milk
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2 tablespoons sugar 2 tablespoons sugar
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1 teaspoon baking powder 1 teaspoon baking powder
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1/4 teaspoon salt 1/4 teaspoon salt
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2 large eggs 2 large eggs
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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
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1.In a large mixing bowl, combine the flour, grated coconut, sugar, baking powder, and salt.
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2.In a separate bowl, whisk together the coconut milk, regular milk, and eggs.
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3.Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
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4.Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
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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.
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6.Repeat with the remaining batter, adding more butter or oil as needed.
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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.
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