NET PANCAKES WITH KIWI & COCONUT

Popular in Malaysia and Singapore, these distinctive pancakes (roti jala) have a lacy or net-like appearance. A simple batter is drizzled in concentric circles and folded to form the latticed pancake. Turmeric gives the pancakes a golden colour. Our version is sweet, but you can also use savoury fillings.

Makes 12

● 250ml (9fl oz) coconut cream

● Finely grated zest and juice of 1 lime

● 250g (9oz) thick Greek yoghurt

● 300g (10½oz) plain flour

● 1tsp turmeric

● 3 large eggs, beaten

● 300ml (10fl oz) semi-skimmed milk

● Vegetable oil, for frying

● 3 papaya fruit, deseeded, peeled and roughly chopped

● 2 kiwi fruit, peeled, halved and sliced

● 6tbsp desiccated coconut, toasted

Mix together the coconut cream, lime zest and juice and yoghurt, then chill until ready to use.

Sift the flour into a large bowl and stir in the turmeric. Make a well in the centre and add the eggs, milk and 150ml cold water. Whisk until smooth. Heat 1tsp oil in a non-stick frying pan. Using a spoon and working quickly, start by drizzling a circle of pancake batter on the outer edge of the pan. Then quickly drizzle smaller circles to fill up the centre, making sure they just touch the outer circle (you could also transfer the batter to a squeezy bottle to do this). Cook for 50 seconds to 1 minute. Carefully flip over and cook for a further 30-40 seconds. Repeat with the remaining batter to make 12 pancakes, and layer in between each with baking paper.

Serve the pancakes with the coconut cream mixture, papaya and kiwi, sprinkled with the toasted coconut.