A savoury and stylish twist on a traditionally sweet breakfast treats, these coconut lace pancakes with asparagus and mushroom filling are veggie-filled delights. Their beautiful cut-out pattern makes them all the more appetising. Perfect for a sophisticated brunch!
Coconut lace pancakes with asparagus and mushroom filling
- 2 large eggs
- 190ml (¾ cup) water
- 125ml (½ cup) sunflower oil
- salt, to taste
- 5ml (1 tsp) lemon juice
- 5ml (1 tsp) baking powder
- 120g (1 cup) cake flour
- 200ml coconut milk
- 24 green asparagus tips
- 500ml (2 cups) assorted mushrooms, sliced
- salt and freshly ground black pepper, to taste
- 2 spring onions, thinly sliced
- 125ml (½ cup) sweet chilli sauce
- 190ml (¾ cup) cream cheese
For the pancakes, combine all the ingredients with an electric mixer until smooth. Cover with cling wrap and refrigerate for 30 minutes.
For the filling, boil the asparagus in salted water until al dente. Place in cold water. Fry the mushrooms in butter until golden. Season.
Heat a non-stick pan and ladle a thin stream of batter to form a lacy pancake.
Once cooked, top the pancakes with the asparagus, mushrooms and spring onion. Drizzle with sweet chilli sauce and add a dollop of cream cheese.
To drink: Fyndraai !Karri - the coconut cream will go well with the honeyed flavour of this Khoi drink.