Instructions

1. 1

   Sift the flour into a bowl. Make a dip in the middle and add the egg. Using a wooden spoon gradually draw in the flour from the edges adding a little milk at a time to make a smooth batter. Add any remaining milk and mix thoroughly. Leave the batter to stand for about 30 minutes.

   
   

2. 2

   Now lightly grease a frying pan and place over a moderately high heat. Pour in a large spoonful of the batter and tilt the pan backwards and forwards to coat the base of the pan. Cook until the underside starts to brown then turn and cook the other side until golden. Turn onto a warmed plate and keep warm while you continue this method until all the batter is used.

   
   

3. 3

   Toast the coconut in a dry frying pan, this only takes a minute or two, so watch it carefully. Remove from the pan. Place the pancakes onto warmed serving plates and fold into quarters. Sprinkle each pancake with coconut, then sprinkle over a little lime zest & juice, drizzle with the honey and serve.

   
   

Ingredients

• 6 tbsp clear honey
• 1 medium eggs
• 115g plain flour
• 300ml whole milk
• 2 tbsp unsalted butter, for greasing the pan
• 30g desiccated coconut

Serves 8

Total time required 25 mins

• Preparation time: 10 mins
• Cooking time: 15 mins