Steps
- Sift 150g of all-purpose flour and 2 teaspoons of baking powder. Add two-thirds of 3 tablespoons of superfine sugar and half of 2 pinches of salt.
- Whisk 400ml of coconut milk until smooth. Gradually stir three-quarters into the flour to make a smooth batter.
- Heat a lightly oiled skillet over medium heat. Spoon in 2-tablespoon portions and press slices of 1 thinly sliced banana into them. Cook until bubbles pop and the edges look dry, then carefully flip for 1 minute; repeat.
- Simmer the remaining coconut milk, sugar, and salt in a small saucepan over low heat until lightly creamy. Spoon over the pancakes and finish with the pulp of 2 passion fruits.