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Ingredients
- Yields 10-12 pancakes
pancake batter:
340 g all-purpose flour
40 g sugar
2 tsp baking powder
¼ tsp baking soda
340 g full cream milk
4 tsp lemon juice
1 large egg
3 tbsp butter, leave it at room temperature till it softens
2 tsp vanilla essence
½ tsp salt
½ tsp vegetable oil for frying the pancake
coconut cream caramel & brûlée bananas:
128 g coconut cream
64 g butter
30 g brown sugar
2 pc cinnamon stick
¼ tsp salt
2 pc fresh Pandan leaves
3 whole ripe bananas
3 tbsp shaved palm sugar (gula melaka)
200 ml water
optional: mint leaves and sliced strawberries for garnish
Coconut Cream Caramel Pancakes with Banana Brûlée
This something my mum used to make for me and my siblings when we were kids. We never really liked maple syrup, so she came up with a beautiful coconut cream caramel sauce to go with the pancakes. Made with gula melaka or palm sugar, the sauce is just the right side of sweet with a rich and earthy flavor. Top it off with brûléed bananas, and garnish with strawberries and mint for a hearty breakfast.
- Easy
- 15 min
- 40 min
- 15 min
- 3 steps
- 21 Ingredients
- Easy
- 3 steps
- 21 Ingredients
- 15 min
- 40 min
- 15 min
Instructions
-
Preparing the pancake
- Add the lemon juice to the milk. You do not need to stir it. Allow it to sit for 10 to 15 mins till it curdles. This will be the buttermilk that will be used for the pancakes.
- In a mixing bowl, combine the flour, baking powder, and sugar.
- Whisk the egg and vanilla essence into the buttermilk.
- Combine and wet and dry ingredients, add the salt and melted butter.
- Mix well and leave to sit for about 10min.
- Heat vegetable oil in a pan, spread it evenly on the pan surface, then use a paper towel to wipe the excess oil off.
- Pour about 30g of the batter into the hot pan. Allow the batter to cook until bubbles start on the top side, then flip the pancake.
- Once flipped, cook the pancake for another minute, then remove from the pan.
-
Preparing the coconut milk caramel sauce
- Tie the 2 Pandan leaves into a knot so they are easier to remove later when cooking.
- On a heated frying pan, add the butter, pandan leaves, 1 cinnamon stick and Gula Melaka. Make sure the butter melts fully.
- Add the shaved Gula Melaka to the pan.
- When the Gula Melaka starts to bubble, add water to the pan.
- Turn off the heat and stir in the coconut milk and salt. Set it aside to cool.
- The caramel sauce is now ready.
-
Preparing the brûlée bananas
- Peel the bananas and slice them into long strips.
- Stack up the pancakes and spoon some coconut milk caramel sauce on top.
- Lay the banana pieces on top of the caramel sauce.
- Grate another cinnamon stick onto the bananas.
- Sprinkle some brown sugar over the bananas.
- Carefully use a blow torch to brown the sugar on the bananas.
Plate and Serve!
Garnish with some mint leaves and sliced strawberries.
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Ingredients
- Yields 10-12 pancakes
-
pancake batter:
340 g all-purpose flour
40 g sugar
2 tsp baking powder
¼ tsp baking soda
340 g full cream milk
4 tsp lemon juice
1 large egg
3 tbsp butter, leave it at room temperature till it softens
2 tsp vanilla essence
½ tsp salt
½ tsp vegetable oil for frying the pancake
-
coconut cream caramel & brûlée bananas:
128 g coconut cream
64 g butter
30 g brown sugar
2 pc cinnamon stick
¼ tsp salt
2 pc fresh Pandan leaves
3 whole ripe bananas
3 tbsp shaved palm sugar (gula melaka)
200 ml water
optional: mint leaves and sliced strawberries for garnish
Nutrition
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