- 225g plain flour
- 2 tsps baking powder
- pinch of salt
- 50g light brown sugar
- 1-2 Tbl of dessicated coconut
- 300ml coconut milk
- 50ml milk
- 2 eggs
- 30g (2 Tbl) butter, melted
- In a mixing bowl, sift the flour, baking powder and salt. Add the brown sugar and dessicated coconut and whisk to combine, breaking up any clumps.
- In another bowl or jug, whisk together the coconut milk, milk, eggs and melted butter until combined.
- Make a well in the flour then add the liquid ingredients and whisk until combined and mostly lump free. Rest for at least 30 minutes.
- Meanwhile, peel and chop the bananas then sprinkle with a little caster sugar. Grab a blowtorch and fire them up until they’re golden and burnished (or grill them underneath a broiler or roast in the oven).
- Heat up a non stick frypan and brush lightly with extra melted butter. Ladle spoonfuls of batter and spread out to make large pancakes or leave it in dollops to make smaller pikelets (whatever size you prefer really). When the tops are all bubbly, flip and cook the other side until golden.
- Remove pikelets to a warm plate and continue with the rest of the batter. Pancakes can be kept warm in a low oven while you finish the rest. Take care not to overlap them as they might get soggy.
- Serve warm with grilled bananas and lashings of salted caramel rum sauce.
Salted Caramel Rum Sauce
- 200g caster sugar
- 300ml pure cream or light thickened cream (35% fat content and pourable)
- 30g butter
- 1-2 tsps sea salt flakes (add maybe 1/2 tsp first then add more to your personal taste)
- 2 Tbl of rum
- Heat a deep heavy-based saucepan over low heat. Add the sugar in an even layer and leave to melt. As the edges start to liquify and brown, use a silicone spatula to ‘fold’ the liquid edges towards the centre. Just a few gentle folds should do it. It’ll start to clump but don’t worry, just leave it over low heat to do its thing and soon, every little clump will melt into a glossy amber liquid. As it melts, continue to ‘fold’ in the liquid edges until everything has melted. Note – If you get too enthusiastic and over stir it into a clumpy rock-like mess, just leave it over low heat and eventually it’ll all melt.
- Keep a watchful eye because it doesn’t take long for caramel to burn. You want to cook this until it’s a darkish brown golden colour. Too light and it’ll just be a sickly sweet flavoured caramel. You want to take this a few notches before the burnt stage to have a lovely sweet smokey caramel with the slightest hint of bitterness.
- When it’s ready, take it off the heat and add a good splash of the cream. It’ll bubble up furiously so be careful (caramel is pretty much like molten lava on the skin). When that settles, add the rest of the cream and the butter.
- The caramel will seize and harden but no worries. Just stick it back over the low heat and stir gently until everything has melted into a luscious sauce. Stir through the salt and rum then allow to cool a little before serving.
- Serve with the coconut pancakes or over ice cream etc.