Anzac biscuit pancakes

1 1/2 cups (375ml) milk

100g rolled oats

1 1/2 tablespoons golden syrup, plus extra to serve

2 tablespoons desiccated coconut

3 tablespoons plain flour

2 teaspoons baking powder

2 eggs, separated

In a small saucepan, heat the milk over medium heat to just below boiling point. Remove from the heat, then stir in oats, syrup and desiccated coconut. Leave to cool for 10 minutes.

Sift the flour, baking powder and a pinch of salt into a large bowl. Add the cooled oat mixture and mix well. Using a wooden spoon, beat in the egg yolks one at a time.

In a clean bowl, whisk the eggwhites until stiff peaks form, then gently fold through the oat mixture.

Heat a large non-stick frypan over medium-low heat and add a teaspoon butter. Working in batches, place three 1/4-cup measures of batter into pan and cook for 2 minutes or until bubbles appear. Turn and cook for 1 minute or until golden, then keep warm while you repeat with remaining butter and batter.