Coconut Lace Pancakes
Adapted from the Masterchef Cookbook
Makes approximately 12 pancakes
For Pancakes
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3/4 cup (105g) plain flour
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1/2 teaspoon salt
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3 tablespoons sugar
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3 eggs
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3/4 cup (180ml) coconut milk
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oil to grease pan for frying
For White Nectarine & Nashi Pear Salad
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4 white nectarines cut into small pieces
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1 large nashi pear cut into batons
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2 tablespoons honey
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1/2 teaspoon ginger finely diced
Step 1 - Whisk flour, salt, sugar and eggs in a large jug until smooth. Add coconut milk and whisk until the consistency is like that of a pouring cream. Sieve the mixture through a fine sieve. Make a pouring vessel for the batter by cutting a 3mm diameter corner off a small, clean milk or cream carton. If the hole is too small the mixture will not pass through smoothly, if too large, it will pour too quickly resulting in thick pancakes and not the thin lace textured ones pictured. Pour batter into the milk carton.
Step 2 - Heat the frypan and add some oil to grease. Pour two circles around the outside to help hold it all together and then in a tight zig zag pattern motion pour a thin stream from one side of the pan to the other reaching the outer circles. Repeat at a right angle so that you form a cross hatch pattern.
Step 3 - When the inside appears to be lightly browning, with a thin eggflip, pick up the corner and then flip over the pancake carefully (it will be delicate) to cook on the other side for just a few seconds. Then fold it over and place on a plate to coll slightly where you can then fold it once more into quarters.