60 g fresh grated coconut (preferably white part only)
60 g sweetcorn kernels (stripped from the cob)
1 egg, separated
50 ml thick coconut milk
100 ml water
Butter/oil for greasing pan
Sift flour and salt into a mixing bowl and stir in the sugar. Make a well in the centre and drop in the egg yolk, coconut milk and water. Stir to incorporate the dry ingredients to make a thick batter.
Add the grated coconut and corn kernels and stir to mix.
Whisk egg white in a clean, dry bowl until it forms soft, foamy peaks. Stir one-third of it into the mixture to lighten it before carefully folding in the rest.
Heat a non-stick frying pan over medium heat and brush the base very lightly with butter or a light cooking oil. Drop tablespoonfuls of the batter onto the pan, leaving a little room between each pancake.
When bubbles begin to appear on the surface, flip pancakes over and cook for another minute until golden brown. Serve warm pancakes with butter and honey or maple syrup.