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
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.
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.
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!