Follow these steps for perfect results
pancake batter
banana
sliced
dessicated coconut
oil
to grease pan
palm sugar
water
Prepare the palm sugar syrup: Pour water and palm sugar into a pot.
Heat over medium heat until the sugar is fully dissolved and slightly thickened.
Set the syrup aside to cool slightly.
In a bowl, add dessicated coconut to the pancake batter.
Stir to combine thoroughly.
Slice the banana into approximately 1/4 inch thick pieces.
Heat a pan over medium heat.
Pour a thin layer of oil into the pan.
Once the oil is heated, place a slice of banana in the pan.
Pour about a tablespoon of batter over the banana slice.
When the batter starts to bubble, carefully flip the pancake to the other side.
Cook until golden brown on both sides.
Serve the pancakes banana side up with warm palm sugar syrup.
Expert advice for the best results
Add a pinch of salt to the pancake batter to enhance the sweetness.
Use ripe bananas for a more intense banana flavor.
For extra richness, add a tablespoon of melted butter to the pancake batter.
Everything you need to know before you start
15 minutes
Pancake batter can be made ahead and stored in the refrigerator for up to 24 hours.
Stack the pancakes high and drizzle generously with warm palm sugar syrup.
Serve with a dollop of whipped cream or a scoop of ice cream.
Garnish with additional dessicated coconut and fresh banana slices.
Balances the sweetness.
Refreshing complement
Discover the story behind this recipe
Palm sugar is a common ingredient in Southeast Asian desserts.
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