19 Apr Anzac Hotcakes with Coconut Ice Cream
Foodie Friday: We are right in the swing of Easter at the moment, but there is another special day on the calendar just around the corner. This Anzac Day try something a little different and honour our defence heroes past and present with this Anzac Biscuit inspired Hotcakes recipe. It’s got coconut ice-cream and golden syrup!
- 4 large scoops vanilla ice cream (about 500ml)
- 2 tablespoons shredded coconut, lightly toasted, plus extra to serve
- 1 1/2 cups (375ml) milk
- 100g rolled oats
- 1 1/2 tablespoons golden syrup, plus extra to serve
- 2 tablespoons desiccated coconut
- 3 tablespoons plain flour
- 2 teaspoons baking powder
- 2 eggs, separated
- 20g unsalted butter
- Toss the scoops of ice cream in shredded coconut and re-freeze.
- In a small saucepan, heat the milk over medium heat to just below boiling point. Remove from the heat, then stir in oats, syrup and desiccated coconut. Leave to cool for 10 minutes.
- Sift the flour, baking powder and a pinch of salt into a large bowl. Add the cooled oat mixture and mix well. Using a wooden spoon, beat in the egg yolks one at a time.
- In a clean bowl, whisk the egg whites until stiff peaks form, then gently fold through the oat mixture.
- Heat a large non-stick frypan over medium-low heat and add a teaspoon (5g) butter. Working in batches, place three 1/4-cup measures of batter into pan and cook for 2 minutes or until bubbles appear. Turn and cook for 1 minute or until golden, then keep warm while you repeat with remaining butter and batter.
- Serve 3 hotcakes per person with ice cream, extra syrup, and extra coconut.