Papaya Pancakes

1 qt all purpose flour

2 Tbls kosher salt

1/4 cup baking powder

1/2 cup white sugar

7 eggs, seperated

1 qt coconut milk

1/4 # sweetened coconut, toasted

Mix the flour, salt, and baking powder and set a side.

Separate the eggs, mix the whites to stiff peaks.

Mix the egg yolks, coconut milk and the sugar together.

Mix the wet with the dry then fold in the egg whites and toasted coconut.

Drop 1/4 cup batter onto a seasoned griddle.  Turn them over when you see buddles forming around the outside of the cake and in the middle.

We topped ours with a pineapple syrup that we made by boiling fresh pineapple and sugar.  About 2 cups pineapple to 2 cups sugar.  Bring them to a boil, then turn down the heat to mudium until it turns to a thickish sauce consistancy. 

Finally, we put a dollop of ginger butter on top.  Mix freshly grated ginger, powdered sugar, a few drops of real vanilla extract and a tiny sprinkle of salt into softened butter.  Put a big scoop of that on top of the cakes...Heaven.