A comforting breakfast food, the classical pancake is given a local twist with the addition of coconut and cashews, served with gula melaka syrup and topped with crispy coconut grating. Try this for your next breakfast cookout.

Makes 10 pancakes

Ingredients:

2 cups plain flour, sifted

2½ teaspoon baking powder

3 tablespoons sugar

½ teaspoon salt

2 eggs

1 cup milk

½ cup coconut cream

2 tablespoons melted butter, plus extra for brushing on pan

Gula Melaka syrup:

150g gula Melaka, chopped into small pieces

3-4 tablespoons water

Crispy coconut grating:

200g grated coconut

¼ cup vegetable oil

Method:

1. To make the gula Melaka syrup, melt the gula Melaka with the water in a saucepan.

2. Simmer until you get a thickened syrup. Remove from heat and allow to cool.

3. For the crispy grated coconut, fry the grated coconut with the oil over medium low heat until the grating turns brown. Remove and drain on kitchen towels.

4. To make the pancakes, add the baking powder, sugar and salt to the plain flour in a large mixing bowl.

5. In another bowl, whisk all the remaining ingredients until well incorporated.

6. Whisk the liquid into the dry ingredients until well incorporated and a thick batter is formed.

7. On a heated non-stick pan over medium low heat, lightly brush a little melted butter by dabbing kitchen towels and spreading on the pan.

9. Add half a ladle of the pancake mixture and cook for about 2-3 minutes per side, until it goes nicely browned.

10. Serve the pancakes with the gula Melaka syrup and a sprinkle of the crispy grated coconut.