Makes approximately 7 pancakes
Ingredients:
For the lemon & coconut curd:
1/4 cup freshly squeezed lemon juice (approximately the juice of 1 lemon)
2 tsp finely grated lemon zest (approximately the zest of 1 lemon)
1/3 cup (70g) sugar
3 egg yolks
1/4 cup (60g) unsalted butter, cubed
4 tbsp coconut milk
1/4 cup freshly squeezed lemon juice (approximately the juice of 1 lemon)
2 tsp finely grated lemon zest (approximately the zest of 1 lemon)
1/3 cup (70g) sugar
3 egg yolks
1/4 cup (60g) unsalted butter, cubed
4 tbsp coconut milk
For the pancakes:
1 egg
30g (approx 1/8 cup) sugar
60g (approx 1/2 cup) self-raising flour
a pinch of salt
1/4 cup coconut milk (can be replaced with regular milk if unavailable)
2 large ripe bananas, mashed
Butter, for frying
Optional: vanilla ice cream to serve
30g (approx 1/8 cup) sugar
60g (approx 1/2 cup) self-raising flour
a pinch of salt
1/4 cup coconut milk (can be replaced with regular milk if unavailable)
2 large ripe bananas, mashed
Butter, for frying
Optional: vanilla ice cream to serve
Method:
1. Prepare the lemon and coconut curd first; place lemon juice, zest and sugar in a medium saucepan. Place on medium heat and stir until the sugar dissolves completely.
2. Whisk egg yolks in a medium heatproof bowl until frothy and then gradually add the hot lemon mixture, whisking continuously to combine. Strain the mixture through a fine mesh sieve.
3. Return to the heatproof bowl and place over a saucepan of simmering water. Cook, stirring continuously, until the mixture coats the back of a wooden spoon. Do not allow the mixture to boil.
4. Remove from the heat and add the butter cubes, one at a time, whisking until fully combined. Finally, add the coconut milk, whisk to combine and set aside to cool.
5. For the pancakes, whisk eggs and sugar until light and frothy in a large mixing bowl.
6. Sift flour and salt and fold into beaten eggs, along with the coconut milk. Add in mashed banana and mix until combined well.
7. Heat a small frying pan with a small pat of butter. Pour in two tablespoons of batter at a time, turning the pan so that the batter forms a thin layer (or you can spread it out with the back of a spoon as the mixture is quite thick). Cook until lightly browned on both sides. You can use a paper towel to dab off any extra grease on the pancakes. Stack pancakes on a plate to keep them warm while you are cooking the rest of the batter.
8. Serve pancakes warm with the lemon and coconut curd and (optionally) a scoop of vanilla ice cream. Pancakes can also be served with slices of fresh banana or lemon.
2. Whisk egg yolks in a medium heatproof bowl until frothy and then gradually add the hot lemon mixture, whisking continuously to combine. Strain the mixture through a fine mesh sieve.
3. Return to the heatproof bowl and place over a saucepan of simmering water. Cook, stirring continuously, until the mixture coats the back of a wooden spoon. Do not allow the mixture to boil.
4. Remove from the heat and add the butter cubes, one at a time, whisking until fully combined. Finally, add the coconut milk, whisk to combine and set aside to cool.
5. For the pancakes, whisk eggs and sugar until light and frothy in a large mixing bowl.
6. Sift flour and salt and fold into beaten eggs, along with the coconut milk. Add in mashed banana and mix until combined well.
7. Heat a small frying pan with a small pat of butter. Pour in two tablespoons of batter at a time, turning the pan so that the batter forms a thin layer (or you can spread it out with the back of a spoon as the mixture is quite thick). Cook until lightly browned on both sides. You can use a paper towel to dab off any extra grease on the pancakes. Stack pancakes on a plate to keep them warm while you are cooking the rest of the batter.
8. Serve pancakes warm with the lemon and coconut curd and (optionally) a scoop of vanilla ice cream. Pancakes can also be served with slices of fresh banana or lemon.
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