- Prep Time: 15m
- Cook Time: 20m
- Total Time: 40m
- Serves: 8 people
- Yield: 1 pancake
Ingredients
- 1 tablespoon butter, room temperature
- 1/2 cup coconut cream
- 1/2 cup whole milk
- 1 cup all-purpose flour
- 5 eggs
- 1/2 vanilla pod, seeds scraped out
- 1 pinch salt
- 1 pinch pomegranate seeds
Instructions
- Preheat oven to 450 degrees.
- Once preheated, put butter in a cast-iron pan and place in the oven til the butter is completely melted through.
- While butter is melting, whisk together coconut cream, milk, vanilla, salt, and eggs.
- Slowly sprinkle in the flour and whisk continuously until completely combined and there are no lumps.
- Remove cast-iron pan from oven and carefully swirl butter around so that it coats the sides of the pan as well.
- Pour the batter into the pan. The remaining butter might come up over the batter; this is normal.
- Bake for 15-20 minutes until puffed up and a deep golden brown. The center should be barely set.
- Let cool for 10 minutes before serving. Top with pomegranate seeds.
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