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Friday, February 5, 2016

#SusanFeniger's #Banana #Pancakes with #Coconut Syrup #Recipe

Cook Time: 45 min
Prep Time: 8 min
( Serves 6 )
For the Pancakes:
1 1/2 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 whole large egg
1 cup buttermilk
1/4 cup whole milk
1 tablespoon melted unsalted butter
3 tablespoon unsalted butter (for the pan)
3 whole ripe bananas (cut into 1/3-inch slices)
For the Coconut Syrup
1 can unsweetened coconut milk (14.5 ounces)
1 cup sweetened shredded coconut
3/4 cup packed brown sugar
For the Pancakes:
  1. Sift together the flour, sugar, salt, baking soda and baking powder.
  2. In a large bowl, whisk together the egg, buttermilk, milk and melted butter.  Add the dry ingredients.  Stir until the flour disappears, being careful not to over beat the batter.
  3. Preheat the oven to 200 F.
  4. Melt 1/2 tablespoon of the butter in a large cast-iron skillet over medium heat.  Ladle about 1/4 cup of batter into the pan for each pancake.  Immediately press 4 to 5 banana slices into each, so the batter oozes slightly over the fruit.  Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total.  Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed.  Serve hot with warm coconut syrup.
For the Coconut Syrup:
  1. Combine all the ingredients in a small heavy saucepan.  Bring to a boil, reduce to a simmer and cook 20 minutes, stirring occasionally.  Transfer to a blender and puree until smooth.  Serve immediately.  Coconut syrup can be stored in the refrigerator 2 weeks and reheated. 


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