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Banana pancakes
Banana pancakes
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Make Curtis Stone's tasty banana pancakes with coconut mandarin sauce for a delightful breakfast.
Ingredients:
  • 250.00 ml plain flour, sifted
  • 20.00 gm caster sugar
  • 8.00 gm baking powder
  • 0.60 gm salt
  • 1.10 gm vanilla extract
  • 1 large egg
  • 252.50 gm coconut cream
  • 40g butter, melted
  • Extra butter, for cooking
  • 2 ripe bananas, cut into medium chunks
  • 89.38 gm honey
  • 83.33 gm coconut cream
  • 3 segments mandarin
Instructions:
  • Combine the flour, sugar, baking powder, and salt in a medium bowl.
  • Whisk together vanilla, egg, coconut cream, melted butter, and bananas until smooth and mashed. Gradually mix in the flour until just combined. Let the batter rest for 5 minutes.
  • Prepare the coconut & mandarin sauce: Warm a small saucepan over medium heat and pour in the honey. Let it cook for 1 minute, then stir in the coconut cream and cook for another 2 minutes. Add the mandarins, then remove from heat to keep warm.
  • Preheat a large non-stick frying pan over medium heat, adding a dab of butter. Pour 2 heaping tablespoons of batter into the pan for each pancake, ensuring space between them for easy flipping. Cook until golden and bubbles form, then flip and cook until fluffy and golden on both sides.
  • Transfer the pancakes onto serving plates, then generously drizzle with the coconut & mandarin sauce before serving.

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