Logo name authorBy Mark Keane

Pancake Tuesday is upon us! Time to crack open some eggs and get to making pancakes with a twist!

Coconut and Ginger Pancakes!


3 large free-range eggs, separated

115 g plain flour

1 heaped teaspoon baking powder

140 ml coconut milk

1 thumb sized piece of ginger, peeled and grated

Pinch of salt, like Maldon

Pancake Recipe

Step 1

Put the egg yolks into a bowl with the flour, baking powder, ginger and coconut milk. Mix together until you get a batter. Whisk the egg whites and salt until they form stiff peaks, preferably with an electric whisk or Kitchen Aid! Fold this into the batter, a bit at a time.

All rights reserved

All rights reserved

Step 2

Heat a frying pan on a medium heat, melt a knob of butter, and then ladle in a spoonful of the batter mix. Straight away tilt the pan and spread the batter around so that you don’t have a really thick pancake. Fry the pancake for a minute or two until it begins to look golden and firm enough to flip/turn over onto its other side. Turn the pancake onto its other side, hopefully it’s still in one piece, and cook until golden.

Step 3

Serve with some shredded desiccated coconut, maple syrup, a dollop of whipped cream, blueberries, bananas, Nutella or whatever your imagination can think of! They will all taste good on it!

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