Coconut Raspberry Pancakes

from a New Idea magazine in New Zealand

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 cups self-raising flour
• 1⁄2 cup caster sugar
• 2  eggs, separated
• 375  ml  coconut-flavoured evaporated milk
• 150  g frozen raspberries

Directions

1. Combine flour and sugar in a large bowl. Whisk in egg yolks and milk until smooth. Add raspberries. Stir to combine.
2. Place egg whites in a small bowl. Beat with an electric mixer until firm peaks form. Fold into pancake batter in two batches.
3. Heat non-stick frypan over a low to medium heat. Spray with cooking oil. Pour 1/3 cup of batter into pan. Cook for 2minutes or until bubbles appear on surface of pancakes. Turn and cook until browned underneath. Repeat with remaining batter.