Serves 4 Prep 15 Mins Resting Cook 10 Mins.

Ingredients

• 2 cups self-raising flour.
• ½ cup desiccated coconut
• 2 tbsp caster sugar
• 400mI can coconut milk
• ½ cup milk
• 2 eggs
• few drops coconut essence
• 30g butter, melted
• 1 cup frozen blueberries

Method

1. In a large bowl combine flour, coconut, and sugar. In a jug, whisk milks, eggs and coconut essence together. Pour into dry ingredients, mixing until almost smooth. (there con still be some lumps).
   Set aside 15 mins.
2. Heat a large non-stick frying pan on medium. Brush with a little ot the melted butter. Pour ¼ cup batter into pan and cook 2-3 mins until bubbles break on surface. Turn and cook 1-2 mins until puffed and golden. Remove from pan, cover to keep warm. Repeat with remaining batter, brushing with butter as required.
3. In a small saucepan, combine blueberries and syrup. Bring to simmer on low and cook 3-4 mins. Remove from heat.
4. Serve pancakes in stacks, topped with blueberry syrup and crispy bacon.

TIP

You could use pancetta, which is thinner than bacon and will cook faster. Sprinkle with shredded coconut to serve.

From Woman’s Day.