150g palm
sugar, roughly chopped, or soft brown sugar
2 tbsp
lime juice
125g plain
(all purpose) flour
45g rice
flour
125g
caster (superfine) sugar
45g
desiccated coconut
500ml
coconut milk
2 eggs,
lightly beaten
4 bananas,
thickly sliced on the diagonal
2 tbsp
dark brown sugar
50g
butter, plus 20g extra
30g
shredded coconut, toasted
1 lime,
cut into wedges
Method :
Put the palm
sugar in a small, heavy based saucepan with 125ml water and stir it over
low heat for 5 minutes, or until the sugar has dissolved. Increase the
heat to medium and let it simmer, without stirring, for 15 minutes or
until the liquid becomes a thick, sticky syrup. Stir in the lime juice
and keep the syrup warm. Sift the flours into a bowl, add the caster
sugar and coconut, and mix. Make a well in the center and pour in the
combined coconut milk and egg, beating until smooth. Toss the bananas in
the dark brown sugar and add them to a frying pan over low heat, dotting
each piece with butter. Cook the banana, turning the pieces
occasionally, for 4-5 minutes, or until it begins to soften and brown.
Remove from the pan and keep warm. Melt a little of the extra butter in
the pan and pour in 3 tablespoons of the batter, using the back of a
spoon to spread it out to a 15cm (6") circle. Cook the pancake for 2-3
minutes, or until the underside is golden, then turn it over and cook
the other side for another minute. As each pancake is cooked, transfer
it to a plate and cover it with a tea towel to keep it warm. Add more
butter as necessary and keep going until all of the batter has been used
and you have eight pancakes. Fold each pancake into quarters and put two
on each serving plate. Top them with banana, drizzle each with a little
palm sugar syrup, sprinkle with the coconut and serve with lime wedges.
