Coconut lace pancakes with asparagus and mushroom filling – Food & Home Magazine
Coconut lace pancakes with asparagus and mushroom filling are delicate, flavourful appetisers. Stylishly cut and sophisticated, they're perfect for brunch.
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Ingredients
- <h3>Pancakes</h3>
- 2 large eggs
- 190ml (¾ cup) water
- 125ml (½ cup) sunflower oil
- salt, to taste
- 5ml (1 tsp) lemon juice
- 5ml (1 tsp) baking powder
- 120g (1 cup) cake flour
- 200ml coconut milk
- <h3>Filling</h3>
- 24 green asparagus tips
- 500ml (2 cups) assorted mushrooms, sliced
- salt
- freshly ground black pepper
- 2 spring onions, thinly sliced
- 125ml (½ cup) sweet chilli sauce
- 190ml (¾ cup) cream cheese
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