Had some strawberries left after preparing my strawberry and rhubarb custard cake so I decided to have them for a Sunday breakfast in my pancakes. I modified this recipe and the result was really tasty. Enjoy!
Ingredients for 15-20 pieces:
1 small can of coconut milk (165 ml) or full cream
125 ml milk
30 g melted butter
190 g flour
1 tsp baking powder
2 tbsp sugar
2 eggs, separated
100 g of strawberries, smashed with a fork
Sift the flour with baking powder, add sugar and mix well. In the other bowl mix coconut milk, milk, melted butter and egg yolks.
Beat the egg whites with a pinch of salt until stiff.
Mix both the bowls and add strawberries and in the end gently fold in the egg whites. Leave aside for 15 minutes (to make the pancakes more fluffy) or fry immediately.
Fry pancakes on medium heat. 2-3 minutes on each side. Put one spoon of the batter on the pan and then another spoon on top of it to make the pancake thicker.
Remove excess oil and sprinkle with icing sugar.