Coconut Pancakes with Bananas and Lime

Posted on | January 10, 2010 | Asian, Recipes | No Comments

The temperatures of the past few days has been raising and it’s making all my fruits ripe very quickly, way before I’m ready to eat them. The bananas are going spotty, the passionfruits are going wrinkly and the pineapple is smelling very riped. We spent yesterday playing at the beach, so I’m happy to stay in on this hot day to whip up some dishes using these fruits.

So I made coconut pancakes with bananas and lime for breakfast. This is more of a dessert but I was hoping that little Amy would like it since it’s sweet. She is not very adventurous with her food and refused to try it. I love anything coconut, sweet and sour so this was perfect for me. Unfortunately my bananas was very riped and I didn’t cut it thick enough, so it went all mushy. But I really love the combination of flavours.

Coconut Pancakes with Bananas 1

This recipe is adapted from Confident Cooking – Thai Cooking cookbook.

Ingredients

1/3 cup plain flour
2 tablespoon rice flour
40g caster suguar
1/4 cup desiccate coconut
1 cup coconut milk
1 egg, lightly beaten
butter (for frying pancakes)
4 bananas
1/4 cup butter
1/3 cup of brown sugar
1/3 lime juice
1 tablespoon shredded, toasted coconut, for serving
strips of lime zest, for serving

Method

Sift the flours into a medium bowl. Add sugar and coconut and mix. Then pour in the combined coconut milk and egg, and then beat until smooth.

Heat a non-stick frying pan and melt a little butter. Pour 1/4 cup of the pancake mixture in the pan. Cook it over medium heat until the underside is golden.

Turn the pancake over and cook the other side. Transfer to a plate and cover with a tea towel to keep warm. Repeat the process with the remaining pancake batter.

Cut the bananas diagoanlly into thick slices. Heat the butter in the pan: add bananas and toss until coated. Cover over medium heat until bananas start to soften an brown. Sprinkle with the brown sugar and stir gently until it has melted. Stir in lime juice.

Serve as a stack, layering bananas and some sauce between each pancake. Sprinkle with extra coconut and lime zest.

Coconut Pancakes with Bananas 3