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Passionfruit Pancakes

Passionfruit Pancakes


  • All-purpose flour
  • Raw sugar
  • Baking powder
  • Salt
  • Passion fruits
  • Coconut milk
  • Eggs
  • Sunflower oil
  • Water


  1. In a bowl, combine 1 cup all-purpose flour, 2 tablespoons raw sugar, 2 teaspoons baking powder, and a pinch of salt. In a separate bowl, whisk together the pulp of 2 fresh passion fruits, 3/4 cup coconut milk, 2 eggs, 1 tablespoon sunflower oil, and 1/4 cup water. Combine wet and dry ingredients until the batter is free of lumps. Spoon batter into a preheated lightly oiled skillet over medium heat. Flip pancakes when the bubbles around the edges stop forming, about 2 minutes. Continue cooking for 1 minute more.


  • Recipe by Marcus Eng, executive chef at the Way Back in Denver


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