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INGREDIENTS
- 225g (1 1/2 cups) self-raising flour
- 1 tablespoon caster sugar
- 1 tsp ground cinnamon
- 250ml (1 cup) Dairy Farmers buttermilk
- 2 ripe bananas, peeled, mashed
- 2 eggs, lightly whisked
- 1 x 400ml can coconut milk
- 100g (1/2 cup, firmly packed) brown sugar
- 4 fresh lime leaves, coarsely shredded
- Melted butter, to grease
- Fresh lime leaves, extra, coarsely shredded, to serve
- Lime wedges, to serve
- Vanilla ice-cream, to serve
DIRECTION
- Preheat oven to 100°C.
- Combine the flour, caster sugar and cinnamon in a large bowl. Make a well in the center.
- Whisk together the buttermilk, banana and egg in a jug.
- Gradually add the buttermilk mixture to the flour mixture, whisking constantly until a smooth batter forms.
- Cover with plastic wrap and set aside for 20 minutes to rest.
- Meanwhile, combine the coconut milk, brown sugar and lime leaves in a medium saucepan over high heat. Bring to the boil.
- Cook, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
- Remove from heat and discard the lime leaves. Transfer to a jug.
- Brush a large non-stick frying pan with a little of the melted butter to lightly grease and heat over medium heat.
- Pour two 60ml (1/4-cup) quantities of batter into the pan, allowing room for spreading. Cook for 1 1/2-2 minutes or until bubbles appear on the surface and pancakes are golden underneath.
- Turn and cook for a further 1 minute or until golden.
- Transfer to a heatproof plate and cover loosely with foil.
- Place in oven to keep warm.
- Repeat, in 5 more batches, with the remaining melted butter and batter, reheating the pan between batches.
- Divide the hotcakes among serving plates.
- Drizzle over the lime syrup and top with extra lime leaves.
- Serve immediately with lime wedges and ice-cream, if desired.
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