Coconut Cream Caramel Pancakes with Banana Brûlée
Coconut Cream Caramel Pancakes with Banana Brûlée
Get this sweet breakfast recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Griddled
  • Preparation Time 15 minutes
  • Cooking Time 20 minutes
  • Yield 1 - 2 servings
  • Pancake:
  • 1 cup All-Purpose Flour
  • ⅛ cup Sugar
  • 2 teaspoons Baking powder
  • ¼ teaspoon Baking Soda
  • 1 cup Buttermilk
  • 4 teaspoons Lemon Juice
  • 1 large Egg
  • Vegetable Oil to oil the pan
  • 3 tablespoons Butter (melted)
  • Coconut Milk Caramel & Brûlée Bananas:
  • ½ cup Butter
  • 1 Cinnamon Stick
  • 1 cup Coconut Milk
  • ¼ cup Castoer Sugar
  • A pinch of Salt
  • 3 tablespoons / 1 cup Water
  • 2 strips screw Pine Leaves (pandan leaves)
  • 3 bananas
  • 2 tablespoons shaved Palm Sugar (Gula Melaka)
  1. Pancake:
  2. In a mixing bowl, mix flour, baking powder and sugar together.
  3. Make buttermilk and allow to sit for 10-15 mins till curdle.
  4. Mix dry ingredients together.
  5. Whisk egg and butter milk together.
  6. Combine the wet and the dry, then add in the melted butter. Leave to sit for about 10 mins.
  7. Heat up pan. Oil the pan with vegetable oil.
  8. Pour ¼ cup of batter into the hot pan, allow to cook until bubbles start to form on the topside then flip.
  9. Cook for another minute then remove from pan and ready to serve.
  1. Coconut Cream Caramel Pancakes with Banana Brûlée:
  2. On a heated frying pan, add in butter, cinnamon stick, screw pine leaves and palm sugar.
  3. Add in 1/8 cup of water and let it simmer for a while when the palm sugar is dissolved.
  4. Turn off the flame and add in the coconut milk with a pinch of salt.
  5. Slice the bananas and grate some cinnamon sticks & brown sugar on top of the banana.
  6. Stack up a few pancakes and drizzle the sauce and garnish with the banana.
  7. Torch the sprinkles on the banana.

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