MENU dorset issue 23 MENU23.dorset pdf issue 23.new | Page 54

Christine McFadden
runs cookery classes from
her home in the hamlet
of Littlebredy, Dorset.
COCONUT FLOUR AND LIME PANCAKES
The Dorset Foodie Christine McFadden shows her ingredients expertise in
these zesty pancakes – one of the gluten-free stars of her new book, Flour
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“Coconut flour makes superb gluten-free pancakes.
Here, it is combined with rice flour to tame its tendency
to sop up liquid. The batter is seasoned with a dash
of turmeric to brighten the colour. The pancakes are
naturally slightly sweet – delicious sprinkled with sugar,
lime juice and ultra-thin slivers of lime zest.”
Ingredients Method
Serves 6
2 tbsp coconut flour (see Cook’s notes)
2 tbsp rice flour
3 eggs, organic or free-range, lightly beaten
100ml (3½fl oz) organic coconut milk whisked until
smooth (see Cook’s notes)
½ tsp ground turmeric
1∕8 tsp sea salt
vegetable oil for frying
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to serve
granulated sugar
lime juice
lime thin slivers of zest
Extract taken from Flour
by Christine McFadden
(Absolute Press, £26)
Photography © Mike Cooper
1. Put the flours, eggs, coconut milk, turmeric and salt in the bowl of a
food processor and whizz until smooth. Decant into a jug, leave for a few
minutes, then stir.
2. Spray a non-stick pancake pan with oil and place over a medium heat.
Pour in about half a ladleful of the batter.
3. Tilt the pan and swirl the batter to a thin circle, about 15cm (6in) in
diameter. Cook for 30–40 seconds, or until the edge and bottom are starting
to colour and you can easily slip a spatula underneath. Flip the pancake
over and cook for another minute or so.
4. Slide the pancake on to a warm plate and cover with baking parchment
or paper towel to prevent sticking. Repeat with the rest of the batter.
5. Serve warm, sprinkled with sugar, lime juice and a few very thin slivers of
lime zest.
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