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How to make Coconut pancakes with palm sugar syrup

Yield = 3
Prep time: 0:30
Cook time: 0:30
Total time: 1:00

Ingredients

  • 500g dark palm sugar*, grated
  • 1 vanilla bean, split, seeds scraped
  • 1 cup (150g) plain flour
  • 1 teaspoon baking powder
  • 1 tablespoon caster sugar
  • 40g desiccated coconut
  • 2 eggs, separated
  • 1/2 cup (125ml) milk
  • 1/2 cup (125ml) coconut milk
  • 25g unsalted butter, melted, plus extra to brush
  • 3-4 bananas, sliced lengthways

Method

  • Step 1 To make syrup, place palm sugar in a pan with vanilla pod and seeds and 2 cups water. Bring to the boil, then reduce heat and simmer for 15 minutes, without stirring, until reduced by half. Strain and cool, then refrigerate until needed.
  • Step 2 Sift dry ingredients into a bowl and add coconut. Beat together egg yolks, milk, coconut milk and melted butter in a separate bowl, then whisk into dry ingredients. In a clean bowl, beat eggwhites with a pinch of salt until soft peaks form, then use a metal spoon to carefully fold into batter.
  • Step 3 Heat a non-stick frypan over medium heat and brush with a little extra butter.
  • Step 4 Drop double tablespoonfuls of mixture into pan 2-3cm apart and cook for 1-2 minutes until golden. Flip and cook for 1 minute on other side. Transfer to a baking tray loosely covered with foil and keep warm in a low oven while you use remaining batter. Serve 2-3 pancakes per person with banana. Drizzle with syrup.