Banana Pancakes with Coconut Caramel
Fluffy pancakes and caramel sauce, what could be better? This recipe uses Australian cup measurements
Ingredients
- 2 whole eggs separated
- 20 gram caster sugar 1 tablespoon
- 125 gram flour self raising
- 1 teaspoon baking powder
- 5 whole bananas (approx 100 gm each) medium
- 40 ml coconut milk 2 tablespoons
- 30 gram melted butter
Caramel Sauce
- 250 gram dark coconut sugar
- 200 ml coconut cream, kara (or thick unsweetened coconut cream or thickened heavy dairy cream)( 3/4 cup)
- 40 ml lemon Juice 2 Tablespoon
- 80 ml water 4 tablespoons
Instructions
- 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 1/2 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.