Serves 6
Pancakes
1¾ cups plain flour
1 teaspoon baking powder
1 tablespoon sugar
¾ cup desiccated coconut (shredded but not sweetened)
Pinch of salt
1 cup milk
1 cup coconut milk
2 ounces unsalted butter, melted
Vegetable oil or butter for cooking pancakes
4 eggs, whites separated from yolks
Syrup
½ cup sugar
¼ cup passionfruit pulp
½ cup water
6 bananas, sliced in half lengthways Powdered sugar
Combine all dry ingredients in a bowl. Combine all wet ingredients, except egg whites, in a separate bowl. In a third bowl, whip egg whites to medium-stiff peaks. Add wet ingredients to dry ingredients and mix lightly until just combined. Gently fold egg whites into the batter using a whisk to incorporate egg whites. (This helps to keep the egg whites intact, resulting in lighter pancakes.)
To make the syrup, combine sugar, passionfruit pulp, and water in a small saucepan. Simmer for 10 minutes or until a syrupy consistency is reached. Cook pancakes on a griddle until golden. Stack the pancakes layered with banana slices, and top with passionfruit syrup. Dust the plates with powdered sugar, if desired.
