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Coconut pancakes with banana and creme fraiche
Coconut pancakes with banana and creme fraiche
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in a gourmet dish with this easy and irresistible recipe.
Ingredients:
  • 4 eggs, separated
  • 250ml coconut milk
  • 150g plain flour
  • 4.00 gm baking powder, sifted
  • 3 ripe bananas
  • Melted unsalted butter, to grease
  • Creme fraiche, to serve
  • Icing sugar, to serve
  • Shredded coconut, to serve
  • 50g unsalted butter
  • 100g brown sugar
  • 80.40 gm golden syrup
  • 150ml thickened cream
  • 4.40 gm vanilla extract
Instructions:
  • Combine all sauce ingredients in a pan and gently heat over low to dissolve sugar; simmer for 5 minutes until sauce thickens. Remove from heat and set aside.
  • In a bowl, whisk together yolks, coconut milk, and a pinch of salt until combined. Gently fold in sifted flour and baking powder. Mash 1 banana and fold it in. In another bowl, whisk egg whites to stiff peaks, then fold into the batter.
  • Preheat a non-stick frypan over gentle heat and coat with butter. Spoon heaping tablespoonfuls of batter into the pan, cooking each pancake for 2-3 minutes per side until beautifully golden. Keep pancakes warm as you finish the rest of the batter to yield 9 fluffy pancakes.
  • Slice the remaining bananas. Layer the pancakes on serving plates with alternating banana slices and creme fraiche. Drizzle with caramel sauce, then sprinkle with sugar and coconut.

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