Move over syrup and powdered sugar. These coconut pancakes with banana cream are slightly different, but certainly no less festive.
Ingredients for 4 people
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Put 250 g sugar with 100 g cubed butter in a heavy-bottomed saucepan. Heat, without stirring, until the sugar melts and turns golden brown. This is how you caramelize the sugar. Meanwhile, heat 125 ml whipping cream in a second saucepan. Never pour cold cream with red-hot caramel:risk of splashing! Pour the warm cream into the caramel and stir well. Pour the caramel sauce into a sauce bowl or carafe and let it cool.
Mix the flour, baking powder, a pinch of salt and 75 g sugar in a bowl. Make a well in the middle. Beat the eggs and pour the coconut milk into the well. Beat everything from the well with a whisk until smooth. Melt 50 g butter and stir that into the batter as well. Heat a frying pan and brush with oil. Spoon in a gravy ladle of batter and fry the pancake for 1-2 minutes on each side until golden brown and cooked through. Continue in this manner until the batter is used up; drain the pancakes on kitchen paper.
Meanwhile, whip the remaining 125 ml whipping cream until stiff. Stir in the crème frache and fold in the whipped cream until lightly. Peel the bananas and cut them diagonally into thin slices. Stack the pancakes on four plates, with the cream and some banana in between. Pour the caramel sauce over it.
Looking for more special pancake recipes? You will find more tasty recipes in the March issue of Santé.
