-The Hangry Cook Birthday- Coconut and Chocolate Pancakes

It is a bit early for pancakes but as it’s my blogs first birthday I thought I would celebrate by making the dirtiest breakfast since the fry up, and yes the chocolate sauce is necessary. This recipe could be served with some ice cream or cream for an extra layer of filth which would, even by my standards, be classed as more of a desert than a breakfast but each to their own.  Back to this post being about the first birthday of The Hangry Cook. You will have noticed that there has been a steep learning curve with regards to the photography and with any luck my writing style and I hope over the next year I will only get better! And finally thanks to anyone that reads my food ramblings / adventures, please comment if you like this recipe!

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  What you need for 1 large portion of pancakes (makes 4):

  • 65 g of flour
  • 90 ml of whole milk / coconut milk
  • 60 g of palm sugar
  • 1 egg
  • 1 tsp of baking soda
  • 50 g of unsalted butter
  • 50 g of good quality dark chocolate
  • A hand full of desiccated coconut 
  • And another 50 ml of milk

  
  -optional 20 ml of cream / Crème fraiche 
  

  -optional extra a scoop of ice cream

  
  

  How to make it:

  1. Put the coconut, egg, flour, milk (90 ml), sugar in a bowl….DO NOT PUT IN THE BAKING SODA…and mix together. Bear in mind that the mixture will not be smooth because of the desiccated coconut.  Transfer the batter into something that you can easily pour your batter out of – I like to use a classic Pyrex jug. Now let the batter sit, allowing the coconut to absorb some of the liquid.
  2. While the batter is resting make your chocolate sauce by melting the butter and chocolate into 50 ml of milk. Melt in a pan over a low heat. Keep whisking everything together until smooth, thick and shiny and then set aside. However at this point you could add in your Crème fraiche(if using) and give the sauce another quick mix. If the sauce is a little too thick (remember you still want to be able to pour it) add in a little water.
  3. Now it’s time to prep the pancakes by firstly adding in your baking soda and giving the batter another mix up. Finally before cooking if the batter is just a bit on the thick side add in a little water. Put a knob of butter in a frying pan on a medium heat. Once melted pour in a portion of your batter and fry. You will notice that raw top will begin to bubble, at this point and flip the pancake and cook for another 1-2 minutes until golden. Repeat until all the batter has been used.
  4. Finish by stacking the pancakes and pour over a generous amount of chocolate sauce.

  
  -as an optional extra you could put some chocolate in the raw side of the batter when frying like I did.