HONEY, PEANUT & COCONUT PANCAKES WITH CARAMELISED APPLES

This dessert is a kind of hybrid of Sri Lanka honey hoppers, appam and Malaysian apam balik – sweet, crisp coconut pancakes. This is best made using fresh coconut, the flesh of which you need to extract and peel. I usually crack open a coconut and leave it in the fridge for a day as this helps the flesh come away from the husk. I then use an oyster knife to pry off the flesh and peel it with a vegetable peeler. Alternatively, use dried coconut that has been soaked.

Instructions

1.	To make the batter, sieve the flour, rice flour, baking powder and salt into a bowl.
2.	Add the egg, coconut milk and 125ml water and whisk gently to make a smooth batter.
3.	Set aside for about 20 minutes.
4.	To make the caramelised apples, combine the cut apples and lemon juice in a bowl.
5.	Melt 50g of the butter in a frying pan over a medium heat.
6.	Add the brown sugar and honey and stir until bubbling.
7.	Add the apples and cook for about 10 minutes until golden and tender.
8.	If you find the apples are cooking too much and there is too much liquid, remove them and boil down the liquid then add the apples back to coat and caramelise.
9.	Set aside.
10.	Heat half the remaining butter in a large frying pan over a medium heat.
11.	Add half the batter, swirling the pan around to get an even thickness.
12.	Cook for about 4 minutes until bubbles appear in the top and the mixture is set on top.
13.	Sprinkle with a third of the peanuts and half the coconut and fold over then remove to a warm plate and cook the remaining pancake.
14.	Cut into wedges and serve with apples and ice cream, cream or coconut yoghurt and a sprinkle of peanuts.