Saturday, July 31, 2010
coconut caramel banana pancakes
Well folks, it's the last day of July and what better way to send off the first 'ingredient of the month' than smothered in a golden caramel sauce? These luscious little pancakes are light in texture and flavour and absolutely delicious when draped in caramel and sliced bananas.
Makes 15 - 20
1 cup self raising flour
1 tbs brown sugar
1 cup coconut cream
1 cup milk
oil or butter for frying
1/2 cup brown sugar
1/2 cup cream
1 - 2 bananas, sliced
1. Combine flour and brown sugar in a medium bowl.
2. Beat coconut cream, milk and egg in a small jug and whisk into flour mixture.
3. Heat oil or butter in a large frypan over low to medium heat.
4. Dollop a heaped tablespoonful of batter into the frypan to create each pancake. Repeat with more batter making sure you leave enough room for them to spread.
5. When lots of small bubble holes appear on the surface of the pancakes, flip them over gently using a spatula.
6. Cook for a further minute then transfer onto a plate and keep warm in a low oven while cooking remaining batter.
While the pancakes are cooking...
Combine butter and sugar in a small saucepan over medium heat and stir until sugar dissolves. Add cream and sliced bananas and cook for around five minutes or until sauce is thick and golden and bananas are soft.
7. Serve pancakes with caramel bananas and vanilla ice cream.
*This recipe makes a thicker batter than crepes or your usual pancakes but you can thin it out by adding more milk if you prefer.
*Although pancakes are best eaten fresh, leftovers are great dipped straight into the caramel sauce and eaten over the stove...or so I've heard ;)