1 1/2 cups all-purpose flour, sifted
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
2 tablespoons unsalted butter or margarine, melted
2 egg whites
1 cup fresh grated coconut or desiccated coconut rehydrated
1 1/2 cups all-purpose flour, sifted
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
2 tablespoons unsalted butter or margarine, melted
2 egg whites
1 cup fresh grated coconut or desiccated coconut rehydrated
Sift the flour, sugar, yeast, and salt over a bowl
Make a depression in the center
Beat the eggs with milk and add to the dry ingredients, one at a time
Beat well until a smooth batter forms
Add the melted butter or margarine
Beat the egg whites until stiff and fold into the batter, carefully
Finally, add the coconut and mix well once more
Heat a non-stick skillet well
Grease lightly with butter or cooking spray
With 2 tablespoons of the batter, form pancakes about 10 cm in diameter in the skillet
Leave to cook until they grow and are full of bubbles on the surface
Flip only once and fry the other side
Serve with butter or margarine and honey
If desired, sprinkle with coconut at serving time
Serves about 12.
