I asked Alastair what he wanted for brunch on Sunday. I had two possible dishes in mind, one involving baked eggs and the other pancakes. I gave him an option of savoury or sweet.
He choose sweet – pancakes it was!
Coconut pancakes with bananas in palm sugar syrup
Adapted from a couple of recipes seen on internets
Makes 6 medium-small pancakes (enough for 2 people)
For the pancakes
Pinch of salt
2 tablespoons caster sugar
4 tablespoons shredded coconut
1 egg, lightly beaten
2 tablespoons melted butter
For the bananas
70 grams palm sugar
50 ml water
2 medium bananas, peeled and sliced
Mix together the flour, salt, sugar and coconut. Whisk in the milk, egg and melted butter until it all comes together.
Heat a frying pan on medium heat, melt some butter or a touch of oil. Add 1/4 cup of batter. When you start to see bubbles appearing on the surface, flip the pancake over and cook the other side for 1-2 minutes or until golden. Make the rest of the pancakes and keep warm.
Heat the water in a small saucepan and melt the palm sugar (you may want to grate it so it melts more quickly). Simmer until it’s darkened and thick, add the sliced bananas and gently toss through the syrup. Serve with the pancakes.