Coconut Pikelets

Ingredients (Makes 16):

• 1 cup shredded coconut

• 1 1/2 cups self-raising flour

• 1 tbs caster sugar

• 1 cup milk

• 2 eggs, lightly whisked

• Melted butter, to grease

• Beerenberg Raspberry Jam, to serve

Method:

1. Place coconut in a large non-stick frying pan over low heat. Cook, stirring, for 1-2 minutes or until lightly toasted and golden. Transfer to a bowl and set aside for 5 minutes to cool.

2. Sift the flour into a large bowl. Stir in the sugar and coconut, and make a well in the centre. Whisk together the milk and eggs in a jug. Pour the milk mixture into the flour mixture and whisk until a smooth batter forms.

3. Heat a non-stick frying pan over medium heat. Brush with melted butter. Drop 4 heaped tablespoonfuls of batter into the pan and cook for 1 minute or until bubbles form on the surface. Turn and cook for a further 1 minute or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 3 more batches, with the remaining melted butter and batter, reheating pan between batches. Serve with jam.