• 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

    Serves: 12
    Cooking Time: 1 hr

    Ingredients

    • Pancakes

    • 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
    • Filling

    • 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

    Instructions

    1

    For the pancakes, combine all the ingredients with an electric mixer until smooth. Cover with cling wrap and refrigerate for 30 minutes.

    2

    For the filling, boil the asparagus in salted water until al dente. Place in cold water. Fry the mushrooms in butter until golden. Season.

    3

    Heat a non-stick pan and ladle a thin stream of batter to form a lacy pancake.

    4

    Once cooked, top the pancakes with the asparagus, mushrooms and spring onion. Drizzle with sweet chilli sauce and add a dollop of cream cheese.

    Notes

    To drink: Fyndraai !Karri - the coconut cream will go well with the honeyed flavour of this Khoi drink.

     

     

     

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