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Recipe: Banana and Coconut Pancakes with Caramel Sauce

13 January 2010

Pancakes Bananas and Coconut

For Christmas I received an amazing cookbook: Delicious: Quick Smart Cook, and this was one of the recipes I HAD to try out.

I basically woke up one Sunday morning at 5am (as you do, when you have a baby) and I decided to make it. Of course I didn’t have all the ingredients, so I made a few changes on the fly (like using 2 eggs instead of 4).

The flavour of the pancakes on their own, are quite plain. So the fresh bananas and the caramel sauce is ESSENTIAL. If you’re lazy you could just use honey or maple syrup.

Banana and Coconut Pancakes with Caramel Sauce and Yoghurt

1 banana
2 eggs, separated
1 cup (250ml) of coconut milk
1 cup (150g) plain flour
1 tsp baking powder
1 pinch of salt
Melted butter for greasing.

Toppings (optional)
2 bananas
desiccated coconut
natural yoghurt

Caramel sauce
50g of butter
½ cup of brown sugar
3 tbs of golden syrup
150ml thickened cream (I didn’t have cream, so I used a splash of milk)

Method

1. Beat egg whites until stiff peaks form, set aside.

2. Mash the banana, set aside.

3. In a separate bowl, beat together egg yolks, coconut milk and salt until combined.

4. Mix in sifted flour, baking powder and banana.

5. Fold in egg whites.

6. Brush a non-stick pan with butter, and use a few tablespoons of batter for each pancake.

7. Heap with fresh bananas, yoghurt, caramel sauce and coconut.

I made about 16 small pancakes.

For the Caramel Sauce
Warm together and melt butter, sugar, syrup and cream in a pan over low heat. Simmer and stir for about 5 minutes until thickened.

PS. The Delicious: Quick Smart Cook Cookbook is really good!