Food & Wine
Lamington pancakes
It’s been a favourite of Aussies for generations, and now you can have Lamingtons for breakfast too, thanks to these delicious pancakes.
Serves: 4
Ingredients:
- 1 cup self-raising flour
- 2 tbsp. caster sugar
- ½ cup shredded coconut, toasted
- 1 cup milk
- 1 egg
- 20g butter, melted
- ⅔ cup thickened cream, whipped
For the chocolate sauce
- 75g dark chocolate
- ½ cup thickened cream
- 1 tbsp. desiccated coconut
Method:
- Add flour, sugar and ⅓ cup shredded coconut to a bowl, mix and make a well in the centre.
- In a separate bowl, whisk milk and egg then pour into the dry mixture. Whisk until smooth and put aside for 10 minutes.
- To make the chocolate sauce, add the chocolate and cream to a small saucepan on a low heat. Cook, stirring frequently, until smooth. Transfer to a gravy boat or heatproof jug and mix in desiccated coconut.
- Place a large non-stick pan on a medium heat and brush with melted butter.
- Carefully spoon ¼ cup pancake mixture in 1cm-thick circles in the pan. Cook until bubbles appear and then turn. Cook for another 2-3 minutes until cooked through and transfer to a plate, covering with foil to retain heat.
- Repeat with remaining mixture to make 8 pancakes, re-brushing the pan between each batch.
- Stack pancakes on plates, placing chocolate sauce mixture between each cake and on top. Sprinkle with remaining coconut and serve with whipped cream.
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