Friday, September 16, 2011

Coconut Pancakes with Banana and Caramel

Coconut Pancakes with Banana and Caramel
Serves 3-4
Adapted from 

• 4 eggs, separated
• 1 cup (250ml) coconut milk
• 1 cup (150ml) plain flour, sifted
• 1 teaspoon baking powder, sifted
• 3 ripe bananas
• 1 teaspoon vanilla extract
• Unsalted butter, to grease
• Crème fraiche, and shredded coconut to serve, optional

Caramel Sauce
• 50g unsalted butter
• ½ cup (100g) firmly packed brown sugar
• 3 tablespoons golden syrup
• 150ml thickened cream
• 1 teaspoon vanilla extract

Stir all sauce ingredients in a pan over low heat, to dissolve, then simmer for 5 minutes until thickened. Set aside.

Place yolks, coconut milk and a pinch of salt in a bowl and whisk until combined. Gently fold in the sifted flour and baking powder. Mash 1 banana and fold in to combine, with the vanilla extract. In another bowl, whisk eggwhites to stiff peaks, then fold into the batter.

Heat a non-stick frypan over medium-low heat. Melt ½ teaspoon of butter in the pan. Add batter to the pan (I used a ½ cup measure to ensure pancakes were all even in size) and cook for 2-3 minutes each side, until golden and cooked. Keep warm while cooking the remaining batter.

Slice remaining bananas, arranging in a stack on a serving plate, alternating banana slices and crème fraiche (if using). Drizzle with caramel sauce and sprinkle with coconut.

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