Fluffy Pancakes & Coconut Cream

Posted on February 16, 2021

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Occasionally I can’t resist the look of something I’ve spotted on Insta and have to try and re-create it myself. These impossibly deep and fluffy pancakes are a case in point, so I made them for a Shrove Tuesday feature for CenterParcs. I decided to share them today ‘cos they so pretty!

The batter is simple, but they take a little while to cook, so they are something to make on a day when you are not in a rush, but they are so rich and filling you’ll probably only need one…or two. The secret is in the buttermilk which works with the flour and baking powder to create bubbles that gently raise these little cakes into something special. 

What is a bit freaky is that they contain a spoonful of mayonnaise. I guess mayo is mostly just egg and oil after all, it is a bit of an odd addition but it keeps them soft and delicious.

Whipped coconut cream is a revelation, a dairy free whipped topping. Just whip up the thick cream from a can of coconut with a spoonful of sugar and it’s delicious on top of all sorts of things. It melts as it hits warm puddings and pancakes and melts in the mouth.

Amazing stuff.

Super Floofy Japanese Pancakes with Whipped Coconut Cream

Pancake Ingredients

  • 125g Self Raising Flour
  • ½ tsp Baking Powder
  • 30g Icing Sugar
  • 1 Large Egg
  • 190ml Buttermilk
  • ¼ tsp Vanilla Extract
  • 1Tbsp Mayonnaise (Kewpie brand if possible)
  • A crumpet ring, egg poaching ring, large scone cutter or rosti ring 

Optional – to serve

  • Fresh berries
  • Syrup

Method

  • Sift the flour, baking powder and icing sugar into a bowl and mix
  • Mix the egg, vanilla and buttermilk in a jug
  • Whisk the wet ingredients into the dry until the lumps have gone
  • Add a tablespoon of mayonnaise and whisk again
  • Grease the inside of the crumpet ring with butter
  • Put a flat bottomed frying pan on a very low heat and spray or oil lightly
  • Pour the mix into the ring leaving at least 1cm depth for the pancakes to rise
  • Cover with a lid and cook on the lowest heat for 12-15 minutes, checking every 5 mins
  • When the top is slightly set flip carefully flip the pancake and the ring over
  • Replace the lid and cook for another 12-15 minutes until golden on both sides
  • Remove the ring and serve with coconut cream, or syrup and berries

Whipped Coconut Cream

  • 1 Can of Coconut Milk – ideally high coconut extract 6-80% – chilled overnight
  • 2 tsp Icing Sugar

Place the canned coconut milk in the fridge overnight. Open the can and remove the thick white coconut cream (the thin water can be used for drinks) Whisk the thick cream with an electric mixer for 5-10 minutes until light and fluffy. Whisk in the icing sugar to sweeten a little.

This sets a little more when kept in the fridge, can be kept for 2-3 days.

Tips

  • A non stick crumpet ring makes for a smooth sided pancake, a rosti ring or scone cutter makes a more open textured edge. I used non stick ‘poachette rings’.
  • Make sure you put a lid on your pancakes to ensure they set on top, a plate or a bowl will work too, a glass one is best so you can see when they are set
  • Go for a coconut milk with a high percentage of coconut extract – around 75% is best
  • I am told you can leave the mayonnaise out if it really scares you!

Happy Shrove Tuesday – whatever pancake you go for.

Posted in: Breakfasts, Claire, Food