Coconut Pancakes

I would like you all to believe that we did what we did because we were so wrapped up in each other that we could think of nothing else. I would like you all to think that we did what we did because we were very engrossed in stimulating conversation and got carried away.


But the plain truth is that we did what we did because we were absent-minded.


At the very least, I hope that the waiter and the cashier believed us when we told him that we walked away without paying the bill not because we wanted a free meal, but because we actually forgot about the bill.









If I ever have to list my most embarrassing moments ever, this one would top that list. The one where the husband and I had a hearty breakfast at one of our favourite cafes, tossed the napkins over our empty plates, got up and left. Neither of us realised that there was a bill to be paid!




The next part repeats itself in slow motion: the waiter running behind us and shouting "Excuse me sir, your bill....you didn't pay the bill."




Everyone else in the restaurant stopped eating and we could feel several eyes trained on us. Can you imagine the embarrassment?







Of course, we tried to brush it off with some laughter but once we stepped out, I swore I would never return to the restaurant again. No matter that I loved coconut pancakes there and frequented the restaurant mainly for those pancakes.



Of course, what you cannot go out and eat, you make at home. And make it well, so that you never ever need to go out and eat it at any restaurant again!

Coconut Pancakes

Ingredients:


Plain flour: 3/4 cup
Whole wheat pastry flour: 3/4 cup
Coconut milk: 1.5 cups
Egg: 1 large
Sugar: 2 tbsps
Baking powder: 2 tsps
Salt: 1/4 tsp
Grated coconut: 3 tbsps
Oil: 1 tbsp + some more for greasing the pan


Optional:

Banana: 1
Brown sugar: 2 tbsps


OR

Passion fruit: 2
Mango juice: 1/2 cup
Cornflour: 1 tsp, whisked in 1 tsp water


Method:


Sift both the flours, salt and the baking powder in a bowl. Stir in the sugar and the grated coconut.


Beat the egg and whisk it with the coconut milk and oil. Add this to the dry ingredients and beat to get a smooth batter. Let the batter stand for 10 minutes.


Meanwhile, make the passion fruit and mango coulis. Scoop out the pulp from the passion fruit, mix it into the mango juice and bring to a boil. Add the cornflour and stir it starts to thicken.


Pour a couple of ladles on a greased and heated non stick frying pan. Cook for a couple of minutes; when bubbles start to form on the top , flip over and cook for a further 2 minutes or until golden brown.


Before serving, slice the banana, toss it in the brown sugar and fry it till the sugar just starts to caramelise.


Serve the pancakes with some passion fruit - mango coulis or caramelised banana; I preferred them with the bananas.


I prefer my pancakes on the thinner side; this recipe makes 8 pancakes.