Coconut lace pancakes with asparagus and mushroom filling

January 19, 2012 (Last Updated: January 11, 2019)
Coconut lace pancakes with asparagus and mushroom filling recipe

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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