Banana Pancakes with Coconut Caramel
I made the Coconut sauce for these Banana Pancakes with Coconut Caramel from Gula Jawa ( coconut sugar). It is crumbly and resembles brown sugar. I love this stuff it’s different to palm sugar. The intense caramel flavour means it makes a perfect caramel sauce with out the slightest effort. Palm sugar and coconut sugar are not the same but are often all called by the same name. Gula Jawa is made from the blossoms of the coconut tree, where palm sugar is made from the sap.
This one comes from Indonesia, but sugar is made from palms where ever they grow, so there are a lot of variations on the same sugar theme. It can be used as a substitute for refined white sugar or brown but it is very strong in colour and caramel flavour. The new buzz about coconut sugar is that it’s glycemic index rating is lower than other sugars at around 35 where, for example honey is around 55 and cane sugar about 68. Want to know how to make a beautiful caramel sauce? Ok, but you will need some other bits to go with it for this recipe.
First, I like to use this Kara Coconut cream for this Banana Pancake. You can buy it in the supermarket or Asian store here in Australia. This is unsweetened and heavily thickened.
- 2 eggs ( separated)
- 20 gm caster sugar (1 tablespoon)
- 125 gm flour, self raising
- 1 teaspoon baking powder
- 5 medium bananas
- 40 ml coconut milk (2 tablespoons)
- 30 gm melted butter
- 250 gm coconut sugar, dark
- 200 ml Kara coconut cream (or thick unsweetened coconut cream, or thickened heavy dairy cream)( ¾ cup)
- 20-40 ml lemon juice (1-2 Tablespoon)
- 80 ml water (4 tablespoons)
- Roughly chop the sugar and put it into a pot with the water simmering gently and breaking up the sugar with a fork. There maybe some lumps left but add the coconut cream ( or cream) and simmer for 2-3 minutes until the sauce bubbles and thickens. it will thicken naturally as it boils. Add ½ the lemon juice and taste. Add the rest if you to taste. set aside
- Mash the bananas in a bowl ( or puree in a processor). Mix in the sugar, egg yolks, and coconut milk and butter. Combine well then stir in the (well mixed) flour and baking powder, till just combined.
- Beat the egg whites in a clean bowl till soft peak and fold gently through the pancake mixture.
- Heat a fry pan and cook pancakes in batches, any size you like.
- Chill a container of Kara coconut cream. It thickens up when chilled and can be used like whipped cream.