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Coconut pancakes with palm sugar syrup
Coconut pancakes with palm sugar syrup
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Give a tasty update to a beloved dish - perfect for the whole family!
Ingredients:
  • 500g dark palm sugar*, grated
  • 1 vanilla bean, split, seeds scraped
  • 150g plain flour
  • 4.00 gm baking powder
  • 20.00 gm caster sugar
  • 40g desiccated coconut
  • 2 eggs, separated
  • 125ml milk
  • 125ml coconut milk
  • 25g unsalted butter, melted, plus extra to brush
  • 3-4 bananas, sliced lengthways
Instructions:
  • Create a luxurious syrup by combining palm sugar, a vanilla pod with seeds, and 2 cups of water in a pan. Boil the mixture, then simmer gently for 15 minutes without stirring until it reduces by half. Strain and chill before storing in the refrigerator until ready to use.
  • Incorporate coconut into the sifted dry ingredients in a bowl. Combine egg yolks, milk, coconut milk, and melted butter in a separate bowl, then mix into the dry ingredients. In a clean bowl, whip egg whites with a pinch of salt until soft peaks form and gently fold into the batter using a metal spoon.
  • Preheat a non-stick frypan over medium heat and brush with a touch of extra butter.
  • Spoon generous portions of the batter onto the pan, leaving space in between each one. Cook until golden brown, then flip and cook the other side. Keep warm in the oven as you finish cooking the rest of the batter. Serve with sliced bananas and drizzle with syrup before serving.

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