Ingredients
Method
1.In a large bowl combine flour, coconut and sugar. In a large jug whisk milks, eggs and essence together. Pour into dry ingredients, mixing until almost smooth (there can still be some lumps). Set aside for 15 minutes.
2.Heat a large non-stick frying pan on medium. Brush with a little butter. Pour ¼ cup batter into pan and cook 2-3 minutes, until bubbles break on surface. Turn and cook 1-2 minutes until puffed and golden. Remove from pan, cover to keep warm, repeat with remaining batter, brushing with butter as required.
3.Meanwhile, in a small saucepan, combine blueberries and syrup. Bring to a simmer on low and cook 3-4 minutes, until blueberries soften slightly. Remove from heat.
4.Serve pancakes in stacks, topped with blueberry syrup and crispy bacon.
A pinch of salt can be added to the pancake batter if liked. To cook bacon, arrange 4 rindless rashers on a foil lined oven tray. Cook under preheated grill 2-3 minutes, each side, until crisp. If you have a large electric frying pan you can cook up to 4 pancakes at once.
Note
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