Tuesday, August 24, 2010

banana pancakes

"But baby, you hardly even notice
When I try to show you
this song It's meant to keep you
From doin' what you're supposed to
Like wakin' up too early
Maybe we could sleep in
I'll make you banana pancakes
Pretend like it's the weekend now."

- Jack Johnson

There's something about banana pancakes that just scream 'weekend'. Actually, they don't scream, they kinda say it. In a sugar coated, baby-you-love-me, irresistable kinda way... Weekend... you know?

I was supposed to use creme fraiche for the cream, but it was 6 dollars at IGA so I used whipped cream with some lemon in it instead. Stole the recipe from delicious. magazine, there's coconut milk in it but I think it'd still taste just as good if not better with normal milk.

The caramel sauce was from scratch: it tasted roughly 2500 times better than any caramel sauce I've ever tasted out of a bottle. If you've never made caramel sauce before, do it. It IS life changing.

Coconut banana pancakes with Caramel sauce.
Serves 3-4

4 eggs, separated
1 cup coconut milk
1 cup plain flour, sifted
1 tsp baking powder, sifted
3 ripe bananas
Melted unsalted butter, to grease
Creme fraiche, icing sugar and shredded coconut, to serve.

Caramel sauce:
50g unsalted butter
1/2 firmly packed cup brown sugar
3 tbs golden syrup
150ml thickened cream
1tsp vanilla extract

Stir all sauce ingredients in a pan over low heat to dissolve sugar, then simmer for 5 mins until thickened. Set aside.

Place yolks, coconut milk and a pinch of salt in a bowl and whisk until combined. Gently fold in the sifted flour and baking powder. Mash 1 banana and ofld in to combine. In another bowl, whisk eggwhites to stiff peaks, then fold into the batter.
Heat a non-stick frying pan over medium-low heat and brush with butter. Using a heaped tablespoon of batter for each pancake, add 3-4 spoonfuls to pan and cook for 2-3 minutes each side until golden and cooked. Keep warm while you continue with the remaining batter to make a total of 9 pancakes.
Slice remaining bananas. Arrange the pancakes in stacks on serving plates, alternating with banana slices and creme fraiche. Drizzle with caramel sauce, then dust with sugar and sprinkle with coconut.

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