"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Banana & Coconut Pancakes Recipe

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This recipe for Banana & Coconut Pancakes, by , is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Kalalang
Added: Thursday, November 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup plain flour
2 tbsp rice flour
1/4 cup caster sugar
1/4 cup desiccated coconut
1 cup (250 ml / 8 fl oz) coconut milk
1 egg, lightly beaten
4 large bananas
2 oz butter
1/3 cup soft brown sugar
1 tablespoon shredded, toasted coconut, for serving
strips of lime rind, for serving

Directions:
Directions:
Sift the flours into a medium bowl. Add the sugar and coconut and mix thoroughly with a spoon. Make a well in the center of the flour, pour in the combined coconut milk and egg and beat until smooth.
Heat a non-stick frying pan or crepe pan and melt a little butter in it. Pour 3 tablespoons of the pancake mixture into the pan and cook over medium heat until the underside is golden brown.
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, buttering the pan when necessary. Keep the pancakes warm while preparing the bananas.
Cut the bananas diagonally into thick slices. Heat the butter in the pan. Add the bananas and toss until coated. Cook over medium heat until the bananas start to soften and brown. Sprinkle with the brown sugar and shake the pan gently until the sugar has melted away. stir in the lime juice. Divide the bananas among the pancakes and fold over to enclose. Sprinkle with toasted coconut and strips of lime rind.

Number Of Servings:
Number Of Servings:
Serve 4-6
Preparation Time:
Preparation Time:
20 minutes prep time, 30 minutes total cooking time

 

 

 

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