It doesn’t have to be breakfast time to enjoy this little stack. The cream is just so pretty and tastes delicious you will use lashings of it.
1 cup self-rising flour
½ teaspoon baking soda (bicarbonate)
1 tablespoon granulated sugar
1 pinch salt
1 cup of milk
Maple syrup, to serve
1 cup whipping cream
1 teaspoon vanilla
2 tablespoons powdered sugar
1 cup fresh raspberries
½ cup coconut flakes
In a small mixing bowl combine flour, baking soda, sugar and salt. Mix dry ingredients then add the egg and milk and whisk until just combined. If you like thick pancakes let the mixture sit for 15 minutes and it will thicken. If too thick just add more milk or water.
Heat large frying pan to medium, melt a little butter and pour batter to the size of your liking. Flip when bubbles appear on the surface. Remove when golden brown and repeat.
For the raspberry cream, in a small bowl whip the cream, powdered sugar and vanilla until soft peaks form. Mash half of the raspberries in a bowl and add to the whipped cream with the rest of the whole raspberries. Fold through until combined
For the toasted coconut, place coconut in a small dry saucepan on medium heat. As they turn golden keep stirring until toasted and crunchy.
To serve, stack your pancakes, place a dollop of cream on top, pour over maple syrup and sprinkle coconut.
Hints and Tips
Raspberry cream also works perfectly with pavlova or scones.