Ingredients

• 1 vanilla bean
• 220g (1 cup) caster sugar
• 125ml (1/2 cup) water
• 1 tablespoon fresh lemon juice
• 750g piece watermelon, peeled, deseeded, cut into 1cm pieces
• Double cream, to serve

coconut pancakes

• 25g (1/3 cup) shredded coconut
• 250g (1 2/3 cup) plain flour
• 2 teaspoons baking powder
• 2 tablespoons caster sugar
• 500ml (2 cups) milk
• 2 eggs, at room temperature
• 20g (1 tablespoon) butter, melted
• Melted butter, extra, to grease

Method

• Step 1 Use a small sharp knife to split the vanilla bean lengthways without cutting all the way through. Place the sugar, water, lemon juice and vanilla bean in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes. Remove from heat and use tongs to remove the vanilla bean. Use the knife to scrape the vanilla seeds into the sugar syrup. Discard the pod. Add the watermelon pieces to the syrup and set aside for 25 minutes to develop the flavours.
• Step 2 Meanwhile, to make the coconut pancakes, place the coconut in a small frying pan over low heat. Cook, stirring, for 3-4 minutes or until golden brown. (See microwave tip.) Transfer to a small bowl and set aside for 5 minutes to cool. Sift the flour and baking powder into a medium bowl. Stir in the toasted coconut and sugar. Make a well in the centre. Whisk the milk and eggs together in a large jug. Add the milk mixture to the dry ingredients a little at a time and use a whisk to gradually incorporate the flour mixture to make a smooth batter. Stir in melted butter. Transfer to a large jug.
• Step 3 Brush a medium shallow non-stick or cast-iron frying pan or crepe pan with extra melted butter to lightly grease. Heat over medium heat until it foams. Pour 60ml (1/4 cup) of batter into pan to make a 12cm pancake. Cook for 2-3 minutes or until bubbles rise to surface and pancake is golden underneath. Turn with a spatula or toss. Cook for a further 1-2 minutes or until just cooked. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter to make 12 pancakes, greasing the pan if the pancake begins to stick, and stacking the pancakes as they are cooked.
• Step 4 Divide pancakes among serving plates, top with the watermelon and drizzle with the vanilla syrup. Top with a dollop of the double cream and serve immediately.