150 grams flour
200 grams vanilla yoghurt
100 ml milk
50 grams desiccated coconut
50 grams sugar
1 teaspoon baking powder
1 teaspoon vanilla
1 tablespoon oil
1 medium egg
Preparation
Beat the egg with the sugar, on high, until pale and thick (2-3 minutes should be enough); then add the oil, yoghurt and vanilla, and blend well. Sift the flour with the baking powder, add the desiccated coconut and stir well, and then add it to the egg and yoghurt batter. With your mixer on high, slowly pour in the milk, and continue mixing until the batter is smooth, with no lumps. Leave the batter to stand for about 10 minutes before frying them. Pour about a third of a cup (80 ml) of batter in a very lightly oiled skillet, and cook for about 1-2 minutes over medium heat until bubbles form on the surface, then turn it over and cook on the other side for another minute, until lightly brown. Serve immediately with fresh fruit, honey, sauces, cream, etc. Yields 8 pancakes.
