Recipe courtesy of Bill Granger
30 min
10 min
20 min
18 pancakes


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon superfine sugar
  • 3/4 cup desiccated coconut
  • Pinch salt
  • 4 eggs, separated
  • 1 cup milk
  • 1 cup coconut milk
  • 1 3/4 ounces unsalted butter, melted
  • Butter, for greasing the pan
To Serve:
  • 6 bananas, sliced in 1/2 lengthwise
  • Passion Fruit Syrup, recipe follows
Passion Fruit Syrup:
  • 1/2 cup superfine sugar
  • 1/4 cup passion fruit pulp


To Serve:

Preheat the oven to 250 degrees F.

Put the flour, baking powder, sugar, desiccated coconut and salt in a bowl and stir to combine. Put the egg yolks, milk and coconut milk into another bowl and whisk to combine. Add the milk mixture and butter to the dry ingredients and mix lightly with a metal spoon until just combined.

Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold the egg whites through the batter in 2 batches.

Heat a large nonstick frying plan over a medium heat and brush a small portion of butter over the base. For each pancake, drop 3 tablespoons of batter into the pan. Avoid overcrowding the pan with pancakes. Cook for 2 minutes on 1 side, turn and cook for another minute. Transfer to a plate and keep warm in the oven while you make the remaining pancakes.

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

Passion Fruit Syrup:

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. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and set aside to cool.

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