COCONUT PANCAKES WITH POMEGRANATE AND YOGHURT
Method
Begin by cracking the egg into a mixing bowl. Then add the flour and baking powder, before adding the milk and pinch of salt. Whisk until smooth, before adding the desiccated coconut into the mixture.
Meanwhile, cut your pomegranate in half, separate the seeds and drain on a tea towel to remove any excess water.
Put a large frying pan on a high heat and add half of your Lurpak® butter. Once it’s bubbled, it’s time to add a couple of spoonful’s of your pancake batter. Cook for 1 to 2 minutes until it starts to bubble gently. Then flip and cook until golden on both sides. Repeat until you’ve used all your batter, adding a bit more butter to the pan when necessary.
Serve straight away with a spoonful of yoghurt, some pomegranate seeds and a sprinkling of lime zest.
