Coconut berry pancakes

By: Izy Hossack
From: Top With Cinnamon
Makes: 12
Photographer: Izy Hossack

There’s this little tradition between my mum and I. On the rare occasion that my dad isn’t home for supper, we will have an evening meal of pancakes. (My dad would refuse to eat sweet pancakes for dinner, I’m sure.) I’m talking stacked-up, thick, fluffy pancakes. Of course there’s maple syrup, sometimes a sprinkle of toasted pecans and a schmear of cream cheese (try it). These particular pancakes are some of the fluffiest I’ve ever made, thanks to the involvement of the ricotta. Oh, and don’t worry if it sounds like something is going seriously wrong when you flip the pancake over – the berries may start to burst and will cause a hissing sound when the juice hits the pan.

Ingredients

Quantity	Ingredient
60g	wholemeal flour
95g	plain flour
35g	desiccated coconut
1 teaspoon	baking powder
1/4 teaspoon	bicarbonate of soda
2 tablespoons	coconut sugar
4 tablespoons	ricotta
190ml	milk
1	egg
75g	mixed berries
1 teaspoon	vinegar
or 1 teaspoon	lemon juice
1 tablespoon	coconut oil
or 1 tablespoon	butter

Method

In a medium jug, mix together the first 6 ingredients. Add the ricotta, milk, egg and vinegar and stir until just combined. Melt the coconut oil or butter in a large non-stick frying pan and then stir it into the batter.
Heat about 2 teaspoons of oil in the frying pan over a medium heat. Tilt and swirl the pan until it’s evenly coated with oil. Spoon 2 tablespoons of batter into the pan to form each pancake – I usually cook 2 or 3 at a time, but it depends on the size of your pan. Sprinkle a few berries over each pancake. Cook the pancakes until bubbles form and burst on top, and the underside is golden. Flip over each pancake using a spatula and cook until golden on the other side. Repeat with the remaining batter, adding more oil to the pan as needed.