Make island pancakes

In a bowl, combine 1 cup all-purpose flour, 2 table-spoons raw sugar, 2 teaspoons baking powder, and a pinch of salt. In a separate howl, 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 ingredi-ents 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 form-ing, about 2 minutes. Continue cooking for 1 minute more. -Marcus Eng, executive chef at the Way Back in Denver