As today is Shrove Tuesday, I made Thai inspired coconut pancakes. Andy has been excited for this since the weekend as he says they are my speciality. This is my trusted recipe.
8 heaped dessert spoons of plain flour
2 heaped dessert spoons of desiccated coconut
1/2 pint of semi-skimmed milk
1 tsp sugar
Mix the dry ingredients together and gradually whisk in the milk
Add the egg and mix well
Heat the pan on a medium heat and add a small amount of butter, about 1/2 a tsp
Pour in a ladle of the batter to cover the pan evenly
Cook on both sides until golden brown in colour
We ate ours with lychees, strawberries, banana, honey and melted chocolate.
Annabelle had strawberry, banana and honey but wouldn’t try the lychee.
Did you have pancakes today? What did you have with your pancakes? For more recipes, please click on the link.
This Pad Thai recipe is quick and simple to make and uses sauces that you will already have in your cupboards at home. A demonstration of how to cook this dish is available on my YouTube channel.
2 tbsp pickled turnips (optional)
250g of rice noodles (soak in cold water for 6-8 hours and drain water before cooking)
1 large egg
50g bean sprouts
1 stem spring onion
1 small carrot, cut into long thin strips
1 tbsp of granulated sugar
2 tbsp malt vinegar
2 tbsp fish sauce or soy sauce
2 tbsp vegetable oil
2 tbsp water
2 tbsp tomato ketchup
Fresh or dried chilli
Coarsely chopped coriander
Heat the vegetable oil in a wok
Add the egg and scramble until the egg bubbles in the wok
Mix in the pickled turnip
Pour the fish sauce around the outer edges of the egg, directly on to the wok and then add the sugar and vinegar in to the centre of the wok
Using the same technique as the fish sauce, pour the water in to the wok
Add the bean sprouts, carrot and spring onion
Stir until the carrot softens, approximately 1 minute
Remove from heat, plate up and garnish
Click here to watch the video.