Fresh and refreshing dish – coconut-flavored pancakes with a strawberry-cucumber salad!
Ingredients
Batter
- Vanilla sugar: 1 packet
- Eggs: 2 pieces
- Natural yogurt: 200 g
- Milk: 100 ml
- Oil: 4 tablespoons
- Wheat flour type 650: 110 g
Syrup
- Butter: 2 tablespoons
- Honey: 1 tablespoon
- Lime: 1 piece
- Coconut milk: 60 ml
- Pineapple juice: 60 ml
Salad
- Fresh mint: 2 tablespoons
- Honey: 1 tablespoon
- Cucumber: 100 g
- Strawberries: 100 g
- Lime: 1 piece
- Coconut liqueur: 50 ml
Preparation
Step 1: Fry the pancakes
Beat the eggs with vanilla sugar until fluffy. Add yogurt and milk, and gently beat. Add flour and oil, and mix until smooth. Fry small, lightly browned pancakes on both sides.
Step 2: Combine the syrup ingredients
Scald the lime, grate the zest, and squeeze out the juice. Boil the zest, juice, honey, butter, coconut milk, and pineapple juice. Reduce over low heat until slightly thickened.
Step 3: Mix the salad ingredients
Peel the cucumber and cut into slices up to 1 cm thick. Mix with liqueur, chopped mint, honey, and juice from the whole lime. Let sit for 10 minutes. Wash the strawberries, cut them into halves or quarters, and add to the cucumber.
Warm the pancakes in the syrup and serve with the salad.
