- Preparation time
- 20 mins
- Cooking time
- 20 mins
- Difficulty
- moderate
- Serves
- 3 people
- Meal course
- Breakfast
- Posted by
- Posted on
- January 9, 2016
- 100.00 g
- dessicated coconut, unsweetened
- 100.00 g
- plain flour
- 1.50 tsp
- baking powder
- 1.00 unit
- egg
- 250.00 ml
- coconut milk
- 1.00 tbsp
- honey, runny
- 2.00 tbsp
- oil, for frying
- 150.00 g
- caster sugar
- 4.00 unit
- juice of 4 limes
Are you tired of a rut of making the same old plain crepes with maple syrup? These delicious pancakes make the most brilliant breakfast! (Gordon Ramsay’s recipe)
- To make the pancake batter, put the coconut into a blender and blitz for 1 minute or until it becomes finely chopped. Add the flour and baking powder and pulse for a couple of seconds to combine. Pour into a mixing bowl.
- Make a well in the flour and add the egg. Stir into the flour, then add the coconut milk and honey, mixing until a smooth batter forms. Cover and leave to rest for 15 minutes. Please note, it is important to leave the batter to relax for 15 minutes.
- Meanwhile, make the lime syrup. Put the sugar, 150 ml water, the lime juice and zest into a small saucepan or frying pan. Bring to a gentle simmer and stir until the sugar has dissolved. Continue to simmer for 10 min 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.
- To cook the pancakes, heat a little oil in a large non-stick frying pan, swirling it around to cover the bottom. Place heaped tablespoons of batter in the pan (you will probably have to do this in batches) and cook over a medium-low heat for 2-3 minutes until golden. Turn over with a palette knife 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.
- 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.