Coconut Pancakes with Banana and Passion Fruit Syrup Recipe

Coconut Pancakes with Banana and Passion Fruit Syrup
Recipe provided by Bill Granger

• Difficulty: Easy
• Yield: 18 pancakes
• Nutritional Information (per serving): Serving size 1 of 18 servings; Calories 193; Total Fat 9 g; Saturated Fat 6 g; Carbohydrates 26 g; Dietary Fiber 2 g; Sugar 12 g; Protein 4 g; Cholesterol 46 mg; Sodium 52 mg
• Total Time: 30 min
• Preparation: 10 min
• Cooking: 20 min

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon superfine sugar
• 3/4 cup desiccated coconut
• Pinch of salt
• 4 eggs, separated
• 1 cup milk
• 1 cup coconut milk
• 1 3/4 ounces unsalted butter, melted
• Butter for greasing the pan

To Serve:

• 6 bananas, halved lengthwise
• Passion Fruit Syrup (see recipe below)

Passion Fruit Syrup:

• 1/2 cup superfine sugar
• 1/4 cup passion fruit pulp
• 1/2 cup water

Instructions:

1. Preheat your oven to 250F (120C).
2. In a mixing bowl, combine the flour, baking powder, sugar, desiccated coconut, and salt.
3. In a separate bowl, whisk together the egg yolks, milk, and coconut milk.
4. Pour the milk mixture and melted butter into the dry ingredients and stir gently with a metal spoon just until blended.
5. In a clean, dry stainless steel bowl, whisk the egg whites until they form stiff peaks. Carefully fold the egg whites into the batter in two additions using a large metal spoon.
6. Heat a large nonstick frying pan over medium heat and lightly brush with butter. For each pancake, spoon 3 tablespoons of batter into the pan, leaving space between pancakes.
7. Cook the pancakes for 2 minutes on one side, then flip and cook for another minute on the other side. Transfer the cooked pancakes to a plate and keep them warm in the oven as you continue cooking the rest.
8. Serve the pancakes stacked in groups of three, topped with banana halves and drizzled with the passion fruit syrup.

Passion Fruit Syrup Preparation:

1. In a small saucepan over medium heat, combine the sugar, passion fruit pulp, and 1/2 cup water. Bring to a boil, skimming off any foam that appears.
2. Lower the heat and simmer gently for 10 minutes.
3. Remove from heat and let the syrup cool before serving.

Recipe adapted from Bill Granger, Bill's Open Kitchen, Murdoch Books, 2003.