Name: Banana Pancakes with Coconut Sorbet and Jaggery Caramel
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: ½ teaspoon salt; ½ teaspoon baking powder; 100 g rice flour; 60 g plain flour; 2 teaspoons fresh lime juice, strained; 40 g unsalted butter; 2 tablespoons shredded fresh coconut; 150 ml coconut cream; vegetable oil, for brushing; 600 ml coconut milk; 150 ml Boiron coconut puree; 20 ml fresh lime juice, strained; 160 g jaggery, shaved; 40 ml water; 60 ml water; 100 g castor sugar; 150 g sugar bananas, mashed; 25 g castor sugar; 150 ml water; 25 g glucose; 30 g ghee, melted; ½ teaspoon ground cardamom

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I am a sucker for a decent pancake, and Sri Lanka and south India deliver by the spadeful with their myriad dosas – savoury and sweet. I make these pancakes like little pikelets so I can stack them before adding the coconut sorbet and caramel. There is not much that does not include some type of coconut product from these parts. We travelled through Kerala during peak banana season, so it was impossible to avoid them as well. We tasted several different varieties, from the tiny sugar banana