Weekend Pancakes with Lychee Coulis

Weekend Pancakes with Lychee Coulis

  • Serves: 4 (makes about 12)

  • Prep Time: 10 minutes

  • Cooking Time: 15 minutes

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Ingredients

  • 225 g self-raising flour
  • 1 tablespoon caster sugar
  • 1 teaspoon baking powder
  • A pinch of salt
  • 2 eggs
  • 300 ml milk
  • 40 g butter, melted, plus extra for the pan
  • 100 ml Lush Lychees Lychee Coulis
  • Banana, fresh mango or berries, to serve

Instead of maple syrup. Saturday morning, twenty minutes, no special ingredients.

Thick, fluffy pancakes want something sharper than maple syrup to cut through them, and the coulis does exactly that. Banana or fresh mango alongside is all it needs.

Method

  1. Whisk the flour, sugar, baking powder and salt together in a large bowl.

  2. In a jug, whisk the eggs, milk and melted butter.

  3. Pour the wet into the dry and stir just until it comes together. Lumps are fine and in fact desirable — over-mixing makes flat, chewy pancakes.

  4. Rest the batter 10 minutes. This is the difference between good and very good.

  5. Heat a non-stick pan over medium-low with a little butter. Drop in ¼ cup of batter per pancake.

  6. Cook until bubbles form on the surface and the edges look dry, about 2 minutes, then flip once and cook another minute. Only flip once.

  7. Stack, add fruit, and pour the coulis over the top.

Tips

  • Medium-low heat, not high. A hot pan browns the outside before the middle sets.

  • Keep cooked pancakes warm in a 100°C oven on a rack rather than stacking them straight away.

  • The batter keeps overnight in the fridge — stir gently before using.
Weekend Pancakes with Lychee Coulis