Ingredients Jump to Instructions ↓

  1. 7 pancakes Ingredients: For the lemon & coconut curd:

  2. 1/4 cup freshly squeezed lemon juice (approximately the juice of 1 lemon)

  3. 2 tsp finely grated lemon zest (approximately the zest of 1 lemon)

  4. 1/3 cup (70g) sugar

  5. 3 egg yolks

  6. 1/4 cup (60g) unsalted butter, cubed

  7. 4 tbsp coconut milk For the pancakes:

  8. 1 egg

  9. 30g (approx 1/8 cup) sugar

  10. 60g (approx 1/2 cup) self-raising flour a pinch of salt

  11. 1/4 cup coconut milk (can be replaced with regular milk if unavailable)

  12. 2 large ripe bananas, mashed Butter, for frying Optional: vanilla ice cream to serve

Instructions Jump to Ingredients ↑

  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.


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