My 2016 kitchen calendar lists all sorts of holidays and fiestas around the world. With Valentines Day coming up, I almost overlooked one of my favourites – Pancake Day which is really Shrove Tuesday. Lots of countries do their own version of pancakes and I think I love most of them.
This being the case, I’ve no idea why I only make them a few times a year. My daughter is a dab hand at making the luscious thick American pancakes and whenever she’s amenable, I try and persuade her into making a batch but I thought I’d give this little twist on pancakes a try.
I’m totally in love with anything coconut, apart that is, from hair products and sun tan oil or creams. I want to eat it, not wear it.
This recipe intrigued me because I thought it would make a lovely dessert, particularly after something like a curry or a Caribbean dish. It would also work as a breakfast, served with greek yoghurt and some fresh fruit.
It’s done with Banana and Passionfruit but I think it would work really well with slices of buttered grilled pineapple and mango. A drizzle of dark rum would also liven it up and make it into something a little more sophisticated.
The pancakes were delicious – really light and fluffy because of the whisked egg whites. I don’t think they will freeze well but you could make them a little in advance and keep warm in the oven.
Coconut Pancakes with Banana and Passionfruit Syrup
RATING = 3 (would have liked a stronger coconut taste)
Categories: Breakfast, Brunch, Dessert
Cuisine: Could be Caribbean or Asian
Difficulty: Very simple – make with your kids
Time To Table: About 20 minutes
Makes: 18 pancakes
CREDIT: No markings on my page so I’ve no idea who came up with this.
Ingredients – Pancakes
215g (1 3/4 cups) of plain (All Purpose Flour)
1 tsp Baking Powder
1 tbsp Caster (Superfine) Sugar
65g (3/4 cups) Dessicated Coconut
Pinch of Salt
250 ml (1 cup) milk
250 ml (1 cup) Coconut milk
50g (1 3/4 cups) Unsalted Butter, melted
Butter for greasing the pan
To serve: 6 bananas, slice in half lengthways
Passionfruit syrup (below)
Preheat oven to 120oC (250oF/Gas 1).
Place flour, baking powder, sugar, dessicated coconut and salt in a bowl and stir to combine.
Place the egg yolks, milk and coconut milk into another bowl and whisk to combine. Add the milk mixture and butter to the dry ingredients and mix lightly with a metal spoon until just combined.
Place the egg whites in a clean, dry stainless bowl (it just needs to be lint and grease free) and whisk until stiff peaks form. Using a large metal spoon, fold the egg whites through the batter in two batches (i.e. half first, then fold the second half).
Heat a large non-stick frying pan over a medium heat and brush a small portion of butter over the base. For each pancake, drop 3 tablespoons of batter into the pan. Avoid overcrowding the pan with pancakes. Cook for 2 minutes on one side, turn and cook for another minute.
Transfer to a plate and keep warm in the oven while you make the remaining pancakes.
Serve in stacks of 3 with the banana and passionfruit syrup.
Ingredients – Passionfruit Syrup
115g (1/2 cup) caster (Superfine) sugar
60g (1/4 cup) passionfruit pulp
Combine the sugar and fruit pulp and 125ml (1/2 cup) of water in a small saucepan over a medium heat and bring to the boil, skimming any scum from the surface. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and set aside to cool.