1 pomegranate
Method
Crack an egg into a large mixing bowl. Fill a cup with flour, then
add that to the bowl. Toss in the baking powder, if you have it. Fill
the same cup with milk and add that too, with a tiny pinch of sea salt.
Use a whisk to mix everything till smooth. Mix about 8 tablespoons of
desiccated coconut into your pancake batter. Cover your bowl in
clingfilm and put to one side.
Meanwhile, cut a pomegranate in half – mind, it can be messy! Get a
mixing bowl and hold the pomegranate, seed-side down, above the bowl.
Use a wooden spoon to tap the back of the pomegranate so the seeds fall
into the bowl. Do this with both sides until all the seeds are in the
bowl. Fill the bowl with water, then pick out any white bits that float
to the top, then drain away the water.
Put a large frying pan on a medium heat. Place half the butter in the
pan, and once it is melted and is starting to bubble, spoon the pancake
batter into the pan so it is roughly the size of an orange. You should
be able to make 2–3 pancakes in the pan. Cook the pancakes for 1–2
minutes, until little bubbles rise up to the top. Using heatproof
spatula, carefully flip them over them. Cook the pancakes for another
minute or so, till golden on both sides.
When they are done, transfer them to a plate and cover with foil to keep
warm. Carefully wipe the pan clean with kitchen paper, then add the
remaining butter and keep going until all the batter is used up. To
serve, top your coconut pancakes with a spoonful of yoghurt and some
pomegranate seeds. Grate over the zest of a lime and an orange.
