Created by JostLori on July 7, 2016
Step 1: Sift the flour in a bowl and stir in the sugar. Beat in the eggs and half the milk.
Step 2: Gradually beat in the remaining milk and then the coconut cream to make a creamy batter. Stir in the dry unsweetened coconut.
Step 3: Melt a little of the butter in a large, heavy-bottomed skillet. Make small pancakes with 1 tbsp batter each, spacing them well apart because they will spread during cooking. Cook for 1-2 minutes, then flip to cook the other side. Remove from pan and keep warm. Cook the remaining batter the same way.
Step 4: Serve warm with melon slices and whipped cream.