Ingredients
- 2 (250 g) punnets strawberries
- hulled
- 2 tablespoons Malibu coconut liqueur
- 2 tablespoons maple syrup
- 150 g self-raising flour
- 35 g desiccated coconut
- 375 ml buttermilk
- 1 egg
- lightly whisked
- melted butter
- to grease
- vanilla ice cream
- to serve
Instructions
- Preheat oven to 180C Combine the strawberries, Malibu and maple syrup in a roasting pan.
- Bake in oven for 15 minutes or until strawberries soften.
- Meanwhile, whisk together the flour, coconut, buttermilk and egg in a bowl until smooth and combined.
- Brush a non-stick frying pan with melted butter to grease and heat over medium-low heat.
- Pour two 60ml (1/4-cup) quantities of batter into the pan.
- Cook for 1 minute each side or until golden.
- Transfer to a plate.
- Repeat, in 5 more batches, with the remaining batter, greasing the pan between batches.
- Divide pancakes among plates.
- Spoon over strawberries and top with ice-cream.
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