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Coconut American pancakes with salted butter caramel Recipe

Ingredients for people

    For the batter
  • Self raising flour : 400 g
  • Baking powder : 2 Tsp
  • Whole egg(s) : 2 whole
  • Caster sugar : 20 g
  • Semi-skimmed milk : 500 ml
  • Unsalted butter : 100 g
  • Sweetened coconut milk : 100 ml

  • For the sauce
  • Caster sugar : 100 g
  • Double cream : 100 ml
  • Unsalted butter : 25 g
  • Maldon salt : 2 pinch(es)
  • 1For the batter:

    In a large bowl, mix together the sugar, flour and baking powder.

    Beat the eggs together and add the milk. Melt the butter and add this to the milk mixture. Stir in the coconut milk into the mixture and whisk to combine well.

    Make a well in the centre of the dry ingredients and then slowly whisk in the milk mixture to make a thick, smooth batter.

  • 2For the caramel sauce:

    Melt the sugar, without stirring, over a medium heat until you a have a golden caramel. Remove from the heat, add the butter and the salt to the pan and then slowly whisk in the cream.

  • 3To cook and serve:

    Melt a knob of butter in a pancake pan or large frying pan over a medium heat. Spoon in a large tablespoon of the pancake batter and repeat so that you have 3 to 5 pancakes cooking at the same time. Cook for about 3 minutes until the batter in the centre is cooked. Check that the pancakes are golden brown underneath and then turn over and cook for a further couple of minutes.

    Remove from the pan and top with the salted batter caramel sauce.

Chef's tip

«To save time the batter can be made in advance and stored in the fridge for up to 2 days. Whisk well before using.»

Learn how to make traditional American pancakes with a twist. Flavoured with Coconut milk and served with a salted butter caramel sauce.

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(3 votes)

  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  0h