Coconut and Strawberry Yum Cha Pancakes

Ingredients

• 300 ml Thickened cream
• 4 Tbsp icing sugar
• 1 punnet (250 grams ) Strawberries
• 6 eggs
• 4 TBSP caster sugar
• 1 cup milk
• 1 cup ( 100 grams) plain flour
• 1/2 TSP salt
• 1 TSP vanilla extract
• Red food colouring
• 4 TBSP vegetable oil
• 5 TBSP coconut milk

Method

1. For the batter, whisk together the eggs and sugar then add the milk
2. In a seperate bowl, sift together the flour and salt and whisk into the egg and milk mixture a little at a time.
3. Add the vanilla extract, oil, and red food colouring to your desired shade of pink. Stir to combine.
4. Push the mixture through a sieve to remove any lumps, cover and allow to stand for 30 minutes at room temperature.
5. Heat a large non stick pan over low heat.
6. Pour in a little of the batter and tilt the pan to create a thin pancake. Cover the pan and cook for 3 minutes or until the top of the pancake feels firm.( you don’t need to flip ) .Transfer to a plate and repeat for the rest of the batter
7. Cover the pancakes with cling wrap and chill in the fridge for 30 minutes
8. Whip the thickened cream, icing sugar and coconut milk with an electric mixer until the creams holds a peak. Slice your strawberries in half
9. Spoon the whipped cream onto the fried side of the pancake and top with 2-3 strawberry halves. Cover the strawberries with a little more cream and roll the pancake up like a spring roll or burrito.
10. Enjoy :)

Product used in recipe

• Valcom - Valcom Coconut Milk 165Ml