BALI-STYLE PANCAKES WITH BANANA, COCONUT AND HONEY

If you’ve been to Bali you’ll know these classic crepe-like pancakes — often served with banana in the centre, a little honey, some fresh coconut and a kick of lime juice. Feel free to fill your pancakes with whatever fillings you like.

PREPARATION TIME: 5 MINUTES (PLUS 30 MINUTES RESTING TIME)

COOKING TIME: 15–20 MINUTES

MAKES: 12

WHAT’S IN IT?

225 g (8 oz/1½ cups) plain (all-purpose) flour, sifted

3 eggs

200 ml (7 fl oz) milk

125 ml (4 fl oz/½ cup) water

60 g (2¼ oz) butter, melted, plus extra for cooking

6 large bananas, sliced on the diagonal

fresh coconut, shaved

honey, for drizzling

3 limes (or lemons), cut into wedges, to serve

PUTTING IT ALL TOGETHER

1.   Sift the flour into a large bowl and make a well in the centre. In a jug, whisk together the eggs, milk and water. Slowly add the mixed wet ingredients to the flour, combining with a fork until you have a smooth batter. Strain through a fine sieve. Stir in the melted butter, then cover the batter and set aside for 30 minutes.

2.   Heat a 16 cm (6¼ inch) crepe pan or large flat-based frying pan over medium heat and grease with a little butter. Pour 2 tablespoons of the batter into the hot pan, tilting the pan so you cover the base with a nice thin layer of batter. Cook for about 1 minute or until golden on the underside, then flip (with some flair) and cook for another 20–30 seconds. Slide the pancake onto a plate. Wipe the pan clean with paper towel and repeat, using a little more butter and batter to make 12 pancakes. Stack the pancakes in a pile as you’re going to keep them warm.

3.   Take the warm pancakes, place a few slices of the banana in the centre of each pancake and roll them up. Sprinkle with the shaved coconut and drizzle with the honey. Squeeze a little lime (or lemon) juice over the pancakes and serve immediately with extra lime (or lemon) wedges.