Coconut Pancakes With Palm Sugar Syrup

Ingredients (serves 3)

• 500g dark palm sugar*, grated
• 1 vanilla bean, split, seeds scraped
• 1 cup (150g) plain fl our
• 1 tsp baking powder
• 1 tbs 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

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.

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.

3. Heat a non-stick frypan over medium heat and brush with a little extra butter.

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.

Notes

• * Available from Asian food stores.