COCONUT PANCAKES WITH MANGO SLICES AND LIME SYRUP
This makes the most brilliant breakfast or brunch, and gets you out of the rut of making the same old plain pancakes with maple syrup. It’s important to leave the batter to relax for 15 minutes, as it will thicken slightly, making for fuller, fluffier pancakes.
Servings
16
Servings
16
Ingredients
FOR THE LIME SYRUP
Instructions
  1. To make the pancake batter, put the coconut into a blender and blend for 1 minute or until it becomes a coarse powder. Add the flour and baking powder and pulse for a couple of seconds to combine. Pour into a mixing bowl.
  2. Make a well in the flour and add the egg. Stir into the flour, then whisk in the coconut milk and honey, whisking until a smooth batter forms. Cover and leave to rest for 15 minutes. Before cooking, add a little water or coconut milk if the batter is too thick.
  3. Meanwhile, make the lime syrup. Put the sugar, ⅔ cup water, and the lime juice and zest into a small saucepan. Bring to a high simmer and stir until the sugar has dissolved. Continue to simmer briskly for 15 minutes until the liquid has reduced slightly and developed a syrupy consistency. Taste and add a little more lime zest if necessary. Leave to cool until just warm.
  4. To cook the pancakes, heat a little oil in a large nonstick frying pan over medium-low heat, swirling it around to cover the bottom. Working in batches, place heaping tablespoons of batter in the pan and cook for 2–3 minutes until golden. Turn over with a pancake turner and repeat on the other side until golden and cooked through. Remove and set aside in a warm place while you cook the remaining batter, adding more oil to the pan as needed.
  5. Peel the mango and cut the flesh into thin slices. Serve the pancakes with slices of mango and a drizzle of lime syrup on top.
HOW TO HANDLE HONEY
  1. Sticky ingredients such as honey can be a mess to measure out, so rub the spoon first with a neutral oil, like grapeseed. The ingredient will slide off immediately.