Coconut pancakes with lime curd
1 1/2 cups of self raising flour
Pinch of salt
1 egg, lightly beaten
400-500ml of coconut milk
1/4 of panela sugar
1 tablespoon of melted coconut oil
Seeds of 1 Vanilla bean or 1 teaspoon of Vanilla Extract
Coconut oil to fry
Tropical fruits such as pineapple, passionfruit or banana
Get your frying pan on medium heat and throw in a little coconut oil to melt.
Mix the dry ingredients together.
Make a well in the centre and add your egg.
Slowly pour in the coconut milk and mix gently. Add the melted coconut oil and vanilla, we want the consistency to be of double cream.
Once this is reached get frying, don’t hang around when using self-raising flour as it starts to deactivate when you add your wet ingredients.
Fry them until the underside is golden and you start to see little bubbles appear on the top and the mix looks like its setting. Flip and cook only for a short time as most of the cooking has already been done.
Continue to make the pancakes until the mix is finished and keep warm under a tea towel or I like to use a tortilla warmer.
At this point you can serve just with the lime curd as is or if you want more of a brekkie meal do this next step.
Heat a griddle until its smoking and cut a banana length ways and cut some slices of pineapple, griddle until caramelised.
Stack those tropical coconutty pancakes drizzle over the curd, scoop out the passionfruit seeds and let them fall or shall I say ‘cascade’ (am I selling it to you?) over the pancakes and serve with a side of caramelised pineapple and bananas.