Malaysian Banana Pancakes with Lemon Coconut Curd

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.

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.

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.

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.

For the pancakes, whisk eggs and sugar until light and frothy in a large mixing bowl.

Sift flour and salt and fold into beaten eggs, along with the coconut milk. Add in mashed banana and mix until combined well.

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.

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.