- 1 large egg yolk, room temperature
- 2 large egg whites, room temperature
- 3 tbsp granulated sugar (separated, 1 tbsp at a time)
- 2 tbsp milk
- 3 tbsp plain flour
- 1/4 tsp baking powder
- 1/8 tsp cream of tartar
- 2 tbsp water
- 400g tin Premium Coconut Cream, chilled
- 1/4 cup thickened cream, chilled
- 1 tsp vanilla
- Fruit, as desired, to serve (pictured is strawberries, blueberries and sliced banana)
- Maple syrup, to serve (optional)
- Whisk the egg yolk with 1 tbsp sugar until pale and frothy, approx 1 min.
- Add 1 tbsp milk, whisk until incorporated, then add the other 1 tbsp milk and whisk again.
- Sift in the flour and baking powder, then whisk again until everything is well combined.
- In a separate bowl, using a stand mixer or hand mixer (Note: ensure the bowl is completely free of grease or water - rubbing it down with vinegar helps), beat the egg whites and the cream of tartar until it becomes frothy.
- With the mixer still on, get 1 tbsp sugar and add it a little bit at a time.
- Continue beating until the egg whites are whipped into a thick, glossy meringue that holds a firm peak, but be careful not to over-mix.
- Take 1/3 of the whipped egg whites and add it to the egg yolk mixture. Whisk until completely incorporated.
- Add half the remaining egg whites and give it 5-6 gentle folds with a rubber spatula, being careful not to deflate it.
- Add the last of the egg whites and fold gently with a rubber spatula again, continuing to fold until the mixture is even.
- Grease a large frypan with cooking spray, then heat over very low heat.
- Using a 1/4 cup measuring cup or ice cream scoop, scoop batter onto the pan - only make 1~3 pancakes at a time, depending on the size of your pan. They will expand a lot during cooking so make sure to leave plenty of room between them.
- Cover the pan and cook for 4-5 minutes.
- Remove the lid, add another scoop of batter on top of each pancake, add 1 tbsp water in the gaps around the pancakes, then cover again and continue to cook for another 4-5 minutes.
- Remove the lid and gently use a spatula to check the underside of the pancake - it should release easily and be nice and evenly browned. If it's not quite browned, give it another minute.
- If you have batter remaining, pile another scoop on top of the pancakes, then gently flip them.
- Add another 1 tbsp water in the gaps around the pancakes, then cover and cook for 5-6 minutes. The pancakes should puff up a lot in this final stage, but will deflate as soon as you remove the lid.
- While you're waiting for the final cooking time, take the chilled can of coconut cream out of the fridge and scoop the top solid part out into a bowl. Beat with a hand mixer until stiff.
- In a separate bowl, beat the thickened cream with a hand mixer until soft peaks form. Add 1 tbsp sugar and 1 tsp vanilla, then continue beating until it holds firm peaks.
- Fold the whipped coconut cream into the whipped thickened cream until combined, then transfer the cream mixture into a small dish/ramekin for serving.
- Gently remove them with a spatula onto a plate.
- Garnish as desired (pictured is strawberries, blueberries and banana slices) and serve with the whipped coconut cream and maple syrup on the side.
Product used in recipe
- TCC - Premium Coconut Cream