It’s pancake day tomorrow. I was going to give you my recipe for American style pancakes, those delicious and fluffy things that can be smothered in maple syrup and blueberries, but Malibu got in touch and gave me a far more interesting challenge.
They asked me to make coconut pancakes and Malibu strawberries to share with you. Malibu pancakes sounded delicious, but I started thinking about it and realised that another flavour combination wouldn’t get out of my head — chocolate and coconut. And instead of roasting fruit in Malibu, I wanted to make a thick and sticky Malibu syrup to drizzle over the top.
Whoof. These are delicious. Like, seriously delicious. Like, why-are-the-shops-closed-I-need-more-buttermilk-so-I-can-make-more-of-these-NOW delicious.
The syrup is incredible — I’m a fan of Malibu, but Garry isn’t and even he was wiping the excess off his plate with a finger. And the pancakes? Fluffy heaven. The chocolate chips are little gooey pockets of heaven as the batter puffs up around it.
Can you tell I like these?
If you need advice on making pancakes, I’ve got a video tutorial on this page which might help.
- 50g golden caster sugar
- 3 tablespoons of Malibu
- 160g self-raising flour
- 20g golden caster sugar
- 35g desiccated coconut
- 1 teaspoon of bicarbonate of soda
- 1 large egg
- 40g melted, unsalted better (plus extra for frying)
- 250ml of buttermilk
- 150g of chocolate chips
- Start by making the pancake batter. Whisk the wet ingredients, mix the dry ingredients and pour the wet into the dry. Combine, taking care not to mix too much, and set aside
- Begin making the syrup. Put the caster sugar in a saucepan with four tablespoons of water. Put over a medium heat, swirling the water round the pan until all the sugar is dissolved. Add the Malibu (feel free to glug a little more in if you like). Bring to a viscous simmer and leave to bubble for 10 minutes, stirring frequently. Pour into a jug and leave to cool for a few minutes before serving
- When the syrup has five minutes of bubbling left, put a heavy bottom frying pan over a high heat. Drop in a little butter and tilt the pan so it covers the whole area. Drop heaped tablespoons of batter into the hot pan, and immediately lower the heat to medium. Sprinkle chocolate chips over the top of the batter. As soon as bubbles start to appear on the surface of the pancake, flip it over. After 30-60 seconds, flip it over to check and pop onto a warmed plate
- Repeat with the remaining batter
- Serve chip-side up, pouring the syrup over the chocolatey pancakes
- The syrup will thicken when it cools, so don't let it reduce too much.