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.

Egg Dish› Wicklow Pancake

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› Irish cuisine

African cuisine› West African cuisine› Sierra Leone cuisine

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.

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.
In a large mixing bowl, combine the flour, grated coconut, sugar, baking powder, and salt.
2.
In a separate bowl, whisk together the coconut milk, regular milk, and eggs.
3.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
4.
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
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.
Repeat with the remaining batter, adding more butter or oil as needed.
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.