Coconut Pancakes with Banana and Passion Fruit Syrup

1. 1

   Preheat the oven to 250 degrees F.

2. 2

   Put the flour, baking powder, sugar, desiccated coconut and salt in a bowl and stir to combine.

3. 3

   Put the egg yolks, milk and coconut milk into another bowl and whisk to combine.

4. 4

   Add the milk mixture and butter to the dry ingredients and mix lightly with a metal spoon until just combined.

5. 5

   Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form.

6. 6

   Using a large metal spoon, fold the egg whites through the batter in 2 batches.

7. 7

   Heat a large nonstick frying plan over a medium heat and brush a small portion of butter over the base.

8. 8

   For each pancake, drop 3 tablespoons of batter into the pan.

9. 9

   Avoid overcrowding the pan with pancakes.

10. 10

    Cook for 2 minutes on 1 side, turn and cook for another minute.

11. 11

    Transfer to a plate and keep warm in the oven while you make the remaining pancakes.

12. 12

    Serve the pancakes in stacks of 3 with the banana and Passion Fruit Syrup.

13. 13

    1/2 cup superfine sugar

14. 14

    1/4 cup passion fruit pulp

15. 15

    Combine the sugar, passion fruit pulp and 1/2 cup water in a small saucepan over medium heat and bring to a boil, skimming any scum from the surface.

16. 16

    Reduce the heat to low and simmer for 10 minutes.

17. 17

    Remove from the heat and set aside to cool.

* Per serving · 4 servings · Values may vary.