Co­conut pan­cakes with wa­ter­melon in vanilla syrup

Central and North Burnett Times - - LIFE -

In­gre­di­ents

1 vanilla bean 110g (½ cup) caster sugar 1 tbs fresh lemon juice 750g piece of wa­ter­melon, peeled, de­seeded, cut into 1cm cubes Dou­ble cream, to serve Co­conut pan­cakes 25g ( 1⁄ cup) shred­ded 3 co­conut Packet of pan­cake mix Melted but­ter, ex­tra, to grease

Method

Use a small sharp knife to split the vanilla bean length­ways with­out cut­ting all the way through. Place the sugar, wa­ter, lemon juice and vanilla bean in a medium saucepan over low heat. Cook, stir­ring, for 2-3 min­utes or un­til sugar dis­solves. In­crease heat to high and bring to the boil. Re­duce heat to medium and sim­mer, un­cov­ered, for 5 min­utes. Re­move from heat and use tongs to re­move the vanilla bean. Use the knife to scrape the vanilla seeds into the sugar syrup. Dis­card the pod. Add the wa­ter­melon pieces to the syrup and set aside for 25 min­utes to de­velop the flavours. Dry fry the co­conut in a small non-stick fry­ing pan over low heat for 3-4 min­utes or un­til golden brown. Trans­fer to a small bowl and set aside for 5 min­utes to cool. Make up the pan­cake mix fol­low­ing the packet in­struc­tions and add the cooled golden co­conut to the mix just prior to cook­ing. Brush a medium shal­low non-stick or cast-iron fry­ing pan or crepe pan with ex­tra melted but­ter to lightly grease. Heat over medium heat un­til it foams. Pour 60ml ( 1⁄ cup) of 4 bat­ter into pan to make a 12cm pan­cake. Cook for 2–3 min­utes or un­til bub­bles rise to sur­face and pan­cake is golden un­der­neath. Turn with a spat­ula or toss. Cook for a fur­ther 1–2 min­utes or un­til just cooked. Trans­fer to a plate and cover with foil to keep warm. Re­peat with re­main­ing bat­ter to make 12 pan­cakes, greas­ing the pan if the pan­cake be­gins to stick, and stack­ing the pan­cakes as they are cooked. Di­vide pan­cakes among serv­ing plates, top with the wa­ter­melon and driz­zle with the vanilla syrup. Top with a dol­lop of the dou­ble cream and serve im­me­di­ately.

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