Coconut Pancakes With Banana And Passion Fruit Syrup Recipes

COCONUT PANCAKE SYRUP

Steps:

• Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.

COCONUT & BANANA PANCAKES

Steps:

• Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt. Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.
• Heat a shallow frying pan or flat griddle and brush it with oil. Use 2 tbsp of batter to make each pancake, frying two at a time - any more will make it difficult to flip them. Push 4-5 pieces of banana into each pancake and cook until bubbles start to pop on the surface, and the edges look dry. They will be a little more delicate than egg-based pancakes, so turn them over carefully and cook the other sides for 1 min. Repeat to make 8-10 pancakes.
• Meanwhile, put the remaining coconut milk and sugar in a small pan. Add a pinch of salt and simmer until the mixture thickens to the consistency of single cream. Use this as a sauce for the pancakes and spoon over some of the passion fruit seeds.

COCONUT BANANA PANCAKES

Steps:

• Whisk flour, 1 tablespoon white sugar, baking powder, and salt together in a bowl. Mix milk, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated.
• Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes.
• Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
• Combine 1 cup white sugar, buttermilk, and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute; reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved, 1 to 2 minutes.

SPICED COCONUT PANCAKES WITH TROPICAL FRUIT

Steps:

• Preheat oven to 250°. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl. Whisk coconut milk, 1 1/4 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable.
• Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 1/4 cupfuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven.
• Place 2 to 3 pancakes on each plate. Top with tropical fruit salad, maple syrup, and chopped pistachios.

BANANA AND COCONUT PANCAKES

Steps:

• Preheat oven to 375 degrees.
• Spread the shredded coconut on an oven tray and toast it in oven for 10 minutes or until it is dark golden, shaking the tray occasionally.
• Remove the coconut from the tray to prevent it from burning and set aside.
• Sift both flours into a medium bowl.
• Add the sugar and desiccated coconut and mix through with a spoon.
• Put the beaten egg and coconut milk together in small bowl.
• Make a well in the center of the flour, pour in the combined egg and coconut milk, and beat until smooth.
• Add in the three tablespoons of melted butter.
• Melt a little extra butter in a large non-stick frying pan-if you have a crepe pan use that.
• Pour 3 tablespoons of the pancake mixture into the pan and cook over medium heat until the underside is golden.
• Turn the pancake over and cook the other side.
• Transfer to a plate and cover with a tea towel to keep warm.
• Repeat with the remaining pancake batter, buttering the pan when necessary.
• Cut the bananas diagonally into thick slices.
• Heat the butter in the pan; add the banana, toss until coated, and cook over medium heat until the banana starts to soften and brown.
• Sprinkle with the brown sugar and shake the pan gently until the sugar has melted.
• Stir in the lime juice.
• Divide the banana among the pancakes and fold over to enclose.
• Sprinkle with the toasted coconut and strips of lime rind.

COCONUT PANCAKES

Steps:

• Mix all ingredients together until batter has a smooth consistency with no lumps.
• Batter should not be too thin or too thick.
• Pour 1/4 cup batter at a time onto a pre-heated (medium heat), lightly oiled griddle or pan.
• Cook until golden brown, flipping once.
• Serve immediately.
• Extra pancakes can be frozen or refrigerated, and reheated on a griddle, in the oven, or in a toaster oven.