1 ½ cups self-raising flour
1 tbs brown sugar
¾ cup coconut milk
¾ cup milk
2 eggs
2 over ripe bananas, peeled, chopped
butter, melted, to grease
coconut caramel sauce:
2 tbs brown sugar
2 tbs water
⅓ cup light coconut milk
Combine the sugar, water and coconut milk in a glass microwave jug. Blitz for 30 seconds, stir, and blitz again, stir, or until sugar dissolves. CAUTION, caramel is hot!
sides:
lime wedges
dessicated coconut
banana, sliced
strawberries and blueberries
Foreword: I hate sifting, grating and using more bowls than I need to so rather than sift the flour, you can actually put the flour and the sugar in the bowl and use your whisk or beater on lowest speed to aerate the flour. Then its just a matter of whisking in the wet ingredients until smooth.
Make the pancake batter by ‘sifting’ the flour into a large bowl.
Whisk together the coconut milk, milk, egg and sugar in a jug (or just throw them all in and whisk a bit more ferociously).
Whisk until batter is smooth and combined. Set aside for 10 minutes to rest – your arm? (while you make the sauce and coffee!). Then mix through the bananas.
Preheat oven to 100c and put a heat-proof plate in to keep your pancakes warm on as you make them.
Brush a large non-stick frying pan with melted butter and heat to medium-high.
Pour ~ ¼ cup quantities of pancake batter into the pan and cook for about 2 minutes or until bubbles appear on top. I use a big pan and make 4 small pancakes at a time.
Carefully turn pancakes and cook for a further 1 minute or until golden brown and cooked through.
Transfer pancakes to the plate in the oven. Repeat with the remaining batter, brush the pan with butter between batches. (I’ve learnt the hard way that a lot of pastry brushes have faux hair bristles and a silicon brush is best for this job. No one wants a hairy pancake)
Put on some weekend music and enjoy!
barelypoppins 