(recipe sourced from http://www.foodreference.com)
215 g (1 3/4 cups) plain (all-purpose) flour
1 teaspoon baking powder
1 tablespoon caster (superfine) sugar
65 g (3/4 cup) desiccated coconut
a pinch of salt
4 eggs, separated
250 ml (1 cup) milk
250 ml (1 cup) coconut milk
50 g (1 3/4 oz) unsalted butter, melted
butter, for greasing the pan
6 bananas, sliced in half lengthways
passionfruit syrup (below)
Preheat the oven to 120°C (250°F/Gas 1).
Place the flour, baking powder, sugar, desiccated coconut and salt in a bowl and stir to combine. Place 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 two batches.
Heat a large non-stick frying pan 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 one 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 three with the banana and passionfruit syrup.
115 g (1/2 cup) caster (superfine) sugar
60 g (1/4 cup) passionfruit pulp
Combine the sugar, passionfruit pulp and 125 ml (1/2 cup) water in a small saucepan over a medium heat and bring to the 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.