Coconut Pancakes With Mango Slices And Lime Syrup

This makes the most brilliant breakfast or brunch, and rings the changes if you are in a rut of making the same old plain crêpes with lemon or maple syrup. It’s important to leave the batter to relax for 15 minutes as it will thicken slightly, making for fuller, fluffier pancakes.

Ingredients:

100g unsweetened desiccated coconut

100g plain flour

1½ tsp baking powder

1 egg, beaten

250ml coconut milk (shake the tin before measuring to distribute the solids evenly)

1 tbsp runny honey

Oil, for frying

1 ripe mango

For The Lime Syrup:

150g caster sugar

Juice of 4 limes, finely grated zest of 1

Procedure:

1. 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.

2. 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.

3. Meanwhile, make the lime syrup. Put the sugar, 150ml 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 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 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.

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.