Since I always like to put a fun twist in all of my recipes, I decided to replace the fresh lemon slices with an indulgent sauce - Lemon & Coconut Curd. This sauce is amazing; it's smooth and creamy and the flavour matches the banana pancakes so perfectly. The tangy flavour of lemon is the first thing to hit your tongue, but you're left with the beautiful, creamy aftertaste of coconut. I couldn't resist serving it with a scoop of vanilla ice cream as well. As soon as I tasted these banana pancakes, I was transported right back to my Mum's kitchen in KL. It's packed full of rich banana flavour, with lovely crisp brown edges. If you wish you can serve the pancakes traditionally without the lemon coconut curd, but I think the sauce adds a little something special. Any leftover curd can be stored in the fridge for a few days and served with vanilla ice cream, or spread on toast.
Malaysian Banana Pancakes with Lemon Coconut Curd
(makes approximately 7 pancakes)
For the lemon & coconut curd:
1/4 cup freshly squeezed lemon juice (approximately the juice of 1 lemon)
2 tsp finely grated lemon zest (approximately the zest of 1 lemon)
1/3 cup (70g) sugar
3 egg yolks
1/4 cup (60g) unsalted butter, cubed
4 tbsp coconut milk
For the pancakes:
30g (approx 1/8 cup) sugar
60g (approx 1/2 cup) self-raising flour
a pinch of salt
1/4 cup coconut milk (can be replaced with regular milk if unavailable)
2 large ripe bananas, mashed
Butter, for frying
Optional: vanilla ice cream to serve
the lemon and coconut curd first; place lemon juice, zest and sugar in a
medium saucepan. Place on medium heat and stir until the sugar
- Whisk egg yolks in a medium heatproof bowl until frothy and then gradually add the hot lemon mixture, whisking continuously to combine. Strain the mixture through a fine mesh sieve.
- Return to
the heatproof bowl and place over a saucepan of simmering water. Cook,
stirring continuously, until the mixture coats the back of a wooden
spoon. Do not allow the mixture to boil.
- Remove from the heat and add the butter cubes, one at a time, whisking until fully combined. Finally, add the coconut milk, whisk to combine and set aside to cool.
- For the pancakes, whisk eggs and sugar until light and frothy in a large mixing bowl.
- Sift flour and salt and fold into beaten eggs, along with the coconut milk. Add in mashed banana and mix until combined well.
- Heat a small frying pan with a small pat of butter. Pour in two tablespoons of batter at a time, turning the pan so that the batter forms a thin layer (or you can spread it out with the back of a spoon as the mixture is quite thick). Cook until lightly browned on both sides. You can use a paper towel to dab off any extra grease on the pancakes. Stack pancakes on a plate to keep them warm while you are cooking the rest of the batter.
- Serve pancakes warm with the lemon and coconut curd and (optionally) a scoop of vanilla ice cream. Pancakes can also be served with slices of fresh banana or lemon.