Salted caramel pancakes
Picture: Iain Gillespie

Makes about 12 small pancakes

1 3/4 cups plain flour

1 tsp baking powder

1 tbsp caster sugar

3/4 cup desiccated coconut

pinch salt

3 egg yolks

1 1/2 cups milk

1 cup yoghurt

60g butter, melted

3 egg whites

butter to cook pancakes

1 cup salted caramel

6 bananas, sliced

1/2 cup shredded coconut

Sift the flour and baking powder together. Add the sugar, desiccated coconut and salt. Whisk the egg yolks, milk and yoghurt together followed by the butter. Fold this mixture through the flour mixture to form a batter - it should be pouring consistency. Whisk the egg whites until soft peaks form. Gently fold through the batter. Heat about two teaspoons butter in a crepe pan. Pour in about two tablespoons batter. Cook for a few minutes on each side. Set aside and keep warm. Add salted caramel to a frying pan. Add the banana and shredded coconut. Cook for a minute or two until banana is caramelised. Serve the pancakes with caramelised banana.

The West Australian

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