Brunch is served

Balinese Coconut Pancakes
Mixed Greens with Cheddar and Lemon Juice
Champagne Mango

Coconut Pancakes

filling:
6 1/2 oz. desiccated(unsweetened) coconut
3/4 c. brown sugar
2 c. water
1 T. butter
1 tsp. vanilla

Soak the coconut in water for 15 minutes. Add additional filling ingredients and simmer over medium-low heat while you make pancakes.

pancakes:
2 eggs
2 c. flour
1 c. milk
pinch of salt
1/2 c. br. sugar
1/4 c. water

Mix all ingredients together until smooth. Pour a small amount of batter into a hot, oiled frying pan. Pick up pan and turn about to make the batter spread over the entire bottom of pan. Once pancake is golden brown on the bottom, flip it. You can keep them warm in the oven.

Put a couple of scoops of filling on warm pancake, roll it up and enjoy!

{adapted from girlosophy:real girls eat by anthea paul}