TODAY’S RECIPE: Coconut and banana pancakes
DIVINE! Makes 8-10
Ingredients
150g plain flour
2 tsp baking powder
3 tbsp golden caster sugar
400ml can coconut milk, shaken well
1-2 bananas, thinly sliced
Method
1 Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt. Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.
2 Heat a frying pan or flat griddle and brush it with oil. Use 2 tbsp of batter to make each pancake, frying two at a time — any more will make them difficult to flip. Push 4 or 5 pieces of banana into each pancake and cook until bubbles start to pop on the surface, and the edges look dry. They will be a little more delicate than egg-based pancakes, so turn them carefully and cook on the other side for 1 minute. Repeat to make 8 to 10 pancakes.
3 Put the remaining coconut milk and sugar in a pan. Add a pinch of salt and simmer until the mixture thickens to the consistency of single cream. Use this as a sauce for the pancakes and spoon over some of the passion fruit seeds.
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