Passion fruit perfection on a plate – passion fruit infused pancakes topped with passion fruit pulp and other fruits. Breakfast in bed anyone?
- 2 cups self-raising flour
- ½ cup brown sugar
- 1½ cups milk
- 2 eggs
- 4 passion fruit, pulp
- ½ cup caster sugar
- 20 g butter, melted
- Coconut yoghurt, 2 sliced bananas, toasted coconut flakes, to serve
In a medium bowl, sift flour. Stir in sugar. Make a well in centre.
In a medium jug, whisk milk, eggs and 2 tbsps passion fruit pulp together. Whisk into the flour mixture until well combined. Set aside
In a small saucepan, heat caster sugar and remaining passion fruit pulp on medium. Stir until sugar dissolves. Increase heat to high and cook 2-3 mins, without stirring until thickened. Set aside.
Heat a large non-stick frying pan on medium. Brush with a little butter. Pour ¼ cup batter into pan. Cook 2 mins until bubbles appear and begin to break. Turn and cook 1 min until golden. Cover to keep warm. Repeat with remaining butter.
Serve pancakes topped with coconut yoghurt, banana slices, passion fruit sauce and coconut flakes.
TIP: You will need about ¼ cup passion fruit pulp for the sauce.
Photo: Rodney Macuja/Bauer