Fresh and refreshing dish – pancakes with a coconut flavor served with a strawberry-cucumber salad!
Ingredients
Batter
- Vanilla sugar – 1 packet
- Eggs – 2 pieces
- Plain 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
- Strawberry – 100 g
- Lime – 1 piece
- Coconut liqueur – 50 ml
Preparation
Beat the eggs with sugar until fluffy. Pour in yogurt, milk, and beat gently. Add flour, oil, and mix everything into a smooth batter. Fry small, lightly browned pancakes on both sides.
Blanch the lime, grate its zest, and squeeze out all the juice. In a pot, combine lime zest and juice, honey, butter, coconut milk, and pineapple juice. Bring to a boil and simmer over low heat until slightly thickened.
Peel and slice the cucumber into 1 cm slices, mix with coconut liqueur, chopped mint, honey, and lime juice. Let it sit for 10 minutes. Wash the strawberries, cut them in half or quarters, and add them to the cucumber.
Reheat the pancakes in the syrup and serve with the salad.
