First off, I must say, I am not a super big pancake gal. I am a bit picky on my pancakes. I like them thin and crispy. I am also not a fan of maple syrup, never have been. While flipping through Gordon Ramsay’s Home Cooking cookbook, I came across a recipe for Coconut Pancakes with Mango Slices and Lime Syrup. The picture looked good so I thought I’d give them a try.
The recipe makes about 16 small pancakes. I was just making these for myself, so I cut the recipe in half and then in half again. It made about 4 – 5 pancakes this way, which was the perfect amount for my appetite. While I followed the pancake recipe, I did not use Chef Ramsay’s toppings of mango slices and lime syrup. Sorry Chef. I would probably be thrown out of the kitchen for this move, however I made the bold move of using my own toppings. I chose to top the pancakes with honey and chopped almonds. I would have used macadamia nuts as the topping of choice, however almonds were what was on hand.
The pancakes came together easily and I did add a mixture of coconut milk and water to thin the batter a bit. Chef Ramsay did say that water or coconut milk could be added to the batter if it was too thick after its fifteen minute rest. I preferred to add both.
The pancakes cooked beautifully in my cast iron skillet heated with canola oil. I cooked them for about two minutes on each side at a medium heat. After removing them from the skillet, I drizzled them with honey and sprinkled the nuts on top. They had nice crispy edges and were light and lovely. Oh my! I devoured these pancakes. They were the best pancakes I have had in a long time, perhaps ever. If not a huge fan of pancakes, give this recipe a try anyway. They are sure to change your mind about pancakes.
As always, Happy Cooking!