Lamington pancakes
Lamington pancakes
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Serves 4 (makes 8 pancakes)
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Prep 15 minutes (plus 10 minutes standing time)
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Cook 30 minutes (plus 10 minutes cooling time)
Ingredient
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1 cup self-raising flour
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2 tablespoons caster sugar
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½ cup shredded coconut, toasted
·
1 cup milk
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1 egg
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20g butter, melted
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²⁄³ cup thickened cream, whipped
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Chocolate sauce
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75g milk chocolate, chopped
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½ cup thickened cream
Chocolate sauce
Shredded coconut, toasted
Recipe
1.
Combine flour, sugar and ¹⁄³ cup
coconut in a bowl. Make a well in the centre. Whisk milk and egg in a jug. Pour
milk mixture into flour mixture. Whisk until smooth. Stand for 10
minutes.
2.
Meanwhile, make Chocolate sauce Place chocolate
and cream in a small saucepan over low heat. Cook, stirring, for 4 to 5 minutes
or until melted and smooth. Transfer to a heatproof jug.
3.
Heat a large, non-stick frying pan over medium
heat. Brush pan with melted butter. Spoon ¼ cup batter into prepared pan,
spreading to form a 1cm-thick round. Repeat to make 2 pancakes. Cook for 2 to 3
minutes or until bubbles appear on surface. Turn. Cook for a further 2 to 3
minutes or until cooked through. Transfer to a plate. Cover loosely with foil
to keep warm. Repeat with remaining batter to make 8 pancakes, brushing pan
with butter between batches.
4.
Divide pancakes among plates. Top with whipped
cream. Drizzle with chocolate sauce. Serve pancakes sprinkled with remaining
coconut.
Nutrition: (per serve) 2734kJ; 46g fat;
30g sat fat; 11g protein; 49.9g carbs; 1.6g fibre; 143mg chol; 370mg sodium.
