Brunches Recipes - Coconut Pancakes with Bananas and Syrup Brunches Recipe

  
 

Brunches Recipes - Coconut Pancakes with Bananas and Syrup

Ingredients

  • 150 g (5 1/2 oz) palm sugar, roughly chopped, or soft brown sugar

  • 2 tablespoons lime juice

  • 125 g (1 cup) plain (all-purpose) flour

  • 45 g (1/4 cup) rice flour

  • 125 g (1/2 cup) caster (superfine) sugar

  • 45 g (1/2 cup) desiccated coconut

  • 500 ml (2 cups) coconut milk

  • 2 eggs, lightly beaten

  • 4 bananas, thickly sliced on the diagonal

  • 2 tablespoons dark brown sugar

  • 50 g (1 3/4 oz) butter, plus

  • 20 g (1 oz) extra

  • 30 g (1/2 cup) shredded coconut, toasted

  • 1 lime, cut into wedges

Method:

  1. Put the palm sugar in a small, heavy-based saucepan with 125 ml (1/2 cup) water and stir it over low heat for 5 minutes, or until the sugar has dissolved. Increase the heat to medium and let it simmer, without stirring, for 15 minutes, or until the liquid becomes a thick, sticky syrup. Stir in the lime juice and keep the syrup warm.

  2. Sift the flours into a bowl, add the caster sugar and coconut, and mix. Make a well in the centre and pour in the combined coconut milk and egg, beating until smooth.

  3. Toss the bananas in the dark brown sugar and add them to a frying pan over low heat, dotting each piece with butter. Cook the banana, turning the pieces occasionally, for 4-5 minutes, or until it begins to soften and brown. Remove from the pan and keep warm.

  4. Melt a little of the extra butter in the pan and pour in 3 tablespoons of the batter, using the back of a spoon to spread it out to a 15 cm (6 inch) circle.

  5. Cook the pancake for 2-3 minutes, or until the underside is golden, then turn it over and cook the other side for another minute. As each pancake is cooked, transfer it to a plate and cover it with a tea towel to keep it warm. Add more butter as necessary and keep going until all of the batter has been used and you have eight pancakes.

  6. Fold each pancake into quarters and put two on each serving plate. Top them with banana, drizzle each with a little palm sugar syrup, sprinkle with the coconut and serve with lime wedges.