Description
Carrot, apple and coconut pancakes with fried egg and blackberry chutney.
Ingredients
- FOR THE BLACKBERRY CHUTNEY:
- ¾ pounds Blackberries
- 3-½ ounces, weight Superfine Sugar
- ½ cups Red Onions, Thinly Sliced
- 1 Tablespoon Dijon Mustard
- 3-⅓ ounces, fluid White Wine Vinegar
- FOR THE PANCAKES:
- 1-¼ cup Flour
- 2 teaspoons Baking Powder
- ¼ teaspoons Salt
- ½ teaspoons Ground Ginger
- 1 whole Large Egg, Lightly Beaten
- ¼ cups Brown Sugar
- 1 cup Buttermilk
- 1-½ cup Carrots, Finely Grated
- ½ cups Grated Apple
- ¼ cups Sweetened Coconut
- 1 Tablespoon Butter, For Melting
- 2 whole Large Eggs, For Frying
Preparation
For the blackberry chutney:
Combine all the ingredients in a medium saucepan, minus the vinegar. Over medium heat, stir continuously until the blackberries soften and the juices explode. Season to taste. Add the vinegar next and simmer uncovered for 10 minutes. Cool, transfer to a jar and refrigerate until ready to use.
For the pancakes:
1. In a large mixing bowl, combine the flour, baking powder, salt and ginger. In a small mixing bowl combine the egg, brown sugar, buttermilk, carrots, apples and coconut. Stir the dry ingredients into the egg mixture.
2. Using a medium saute pan over medium heat add the butter to the pan. Pour 2 tablespoons of batter into the pan and cook for about 2 minutes per side, or until bubbles form on the top of the pancake. 3. Flip and repeat on second side.
This makes 4 thick pancakes, or 8 smaller ones. Serve 2 pancakes on a plate and top with 1 fried egg and some blackberry chutney.
