Raspberry and coconut pancakes
2 cups plain flour + 4 teaspoons baking powder (or 2 cups self-raising flour)
4 tablespoons sugar
1 x 50g sachet of coconut milk power
500ml water (100ml hot/400ml not)
1 cup frozen raspberries
1 teaspoon lime zest
Small amounts of butter for frying
Maple syrup, for serving
Set oven to a low temperature (100 degrees Celsius), for keeping cooked pancakes warm.
Combine flour, baking powder and sugar in a large mixing bowl. Make a well for the wet ingredients.
Place coconut milk powder in a small jug and add hot water, stirring to make a smooth paste. Add remaining water and stir to make coconut milk. Add zest.
Separate eggs, placing the yolks in the jug with the milk and the whites in a clean bowl. Beat yolks and milk with a fork until combined. Whisk whites to soft peaks (I use the whisk attachment on my stick blender).
Add milk/yolk mixture to dry ingredients and gently mix until just combined. Gently fold in raspberries and egg whites.
Heat a heavy-based frying pan with a small amount of butter over a medium heat. Dollop approx 2 tablespoons of mixture and per pancake and swirl to flatten to a round shape. Flip them over when they bubble in the middle. Transfer cooked pancakes to an ovenproof dish (I use a corningware dish with a lid), cover and store in oven as you cook each batch.