Banana and coconut popover pancakes with maple and lime

I first had these steamed eggs with an Oriental twist in Thailand, and they are a great hangover cure

You can now buy fresh coconut milk from the chiller section in most supermarkets. However, you can use tinned coconut milk or even almond or hazelnut milk if you prefer.

Serves 4

2 free-range eggs 30g caster sugar 175g plain flour 3tsp baking powder 30g unsweetened desiccated coconut, plus extra for sprinkling 275ml coconut milk Sunflower oil, for frying 3 bananas, sliced

To serve

Maple syrup Lime wedges, for squeezing over

1Beat

together the eggs and sugar in a bowl. Mix in the flour, baking powder and desiccated coconut, then beat in the coconut milk until you have a smooth batter. 2Heat

a little oil in a large, non-stick frying pan. Ladle in the mixture – you will probably be able to cook the batter in batches of two or three. Cook over a medium heat until small bubbles appear on the surface of the batter, then arrange slices of banana over the top of each and scatter with a little extra coconut. Cook for a further one to two minutes or until golden on the underside and firm enough to flip over. 3Carefully

flip the pancakes over and cook for a further one to two minutes or until firm and golden. Flip onto a plate and keep warm in a low oven while you cook the remaining batter. 4Serve

piled up, drizzled with maple syrup and a squeeze of lime juice.