Makes 12 pancakes
To make the pancake batter, put the coconut into a blender and blitz for 1 minute or until it becomes finely chopped. Add the flour and baking powder and pulse for a couple of seconds to combine. Pour into a mixing bowl.
Make a well in the flour and add the egg. Stir into the flour, then add the coconut milk and honey, mixing until a smooth batter forms. Cover and leave to rest for 15 minutes.
Meanwhile, make the lime syrup. Put the sugar, 150ml water, the lime juice and zest into a small saucepan or frying pan. Bring to a gentle simmer and stir until the sugar has dissolved. Continue to simmer for 10 minutes until the liquid has reduced slightly and developed a syrupy consistency. Taste and add a little more lime zest if necessary. Leave to cool until just warm.
To cook the pancakes, heat a little oil in a large non-stick frying pan, swirling it around to cover the bottom. Place heaped tablespoons of batter in the pan (you will probably have to do this in batches) and cook over a medium-low heat for 2–3 minutes until golden. Turn over with a palette knife and repeat on the other side until golden and cooked through. Remove and set aside in a warm place while you cook the remaining batter.
Peel the mango and cut the flesh into thin slices. Serve the pancakes with slices of mango and a drizzle of lime syrup on top.
WHERE TO EAT ON PANCAKE DAY
There are some flippin' good pancake specials around Gordon Ramsay Restaurants in London, from a 3-course Pancake Day menu at maze, to crepes Suzette flambéd at the table at Savoy Grill, Pancake cocktails at Maze Grills, Hardshakes at Heddon Street Kitchen and Bread Street Kitchen, and dozens of different flavour combinations at London House, York & Albany, The Narrow and Plane Food - basically, stacks of pancake fun!
You can also join the competition between the chefs for the highest/most creative flip - get flipping, tag @gordonramsayrestaurants on your videos and pictures, and make it a #FlippinGood #PancakeDay !
Ultimate Cookery Course
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Anders Schønnemann 2012