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Coconut Pancakes with Bananas and Syrup

A recipe from the Good Food collection.

Ingredients

Coconut Pancakes with Bananas and Syrup
Coconut Pancakes with Bananas and Syrup
150 g (5½ oz) palm sugar, roughly chopped, or soft brown sugar
2 tablespoons lime juice
125 g (1 cup) plain (all-purpose) flour
45 g (¼ cup) rice flour
125 g (½ cup) caster (superfine) sugar
45 g (½ cup) desiccated coconut
500 ml (2 cups) coconut milk
2 eggs, lightly beaten
4 bananas, sliced thickly on the diagonal
2 tablespoons dark brown sugar
50 g (1¾ oz) butter, plus extra, for cooking
30 g (½ cup) shredded coconut, toasted
1 lime, cut into wedges

Method

  1. Put the palm sugar in a small, heavy-based saucepan with 125 ml (½ 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 plain and rice flour together, add the caster sugar and desiccated coconut, and stir it all together. Make a well in the middle and pour in the combined coconut milk and egg, beating until the mixture is smooth.
  3. Preheat a barbecue flat plate to low–medium direct heat. Toss the bananas in the dark brown sugar and grill them around the cooler edges of the flat plate, dotting each piece with butter. Cook the banana, turning the pieces occasionally, for 4–5 minutes, or until it begins to soften and brown. Melt a little of the extra butter in the middle of the plate and pour on 60 ml (¼ cup) of the pancake mixture, using the back of a spoon to spread it out to a 15 cm (6 inch) circle. 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 to the hot plate as necessary and keep going until all of the pancake mixture has been used.
  4. Fold each pancake into quarters and put two on each serving plate. Top with grilled banana, drizzle with a little palm sugar syrup and sprinkle with the coconut. Serve with lime wedges.
Main ingredient:
Coconut, Cream/Milk, Banana
Cuisine:
American (US)
Course:
Dessert

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