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    Coconut Pancakes with Sugary Tamarind Bananas

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    Coconut Pancakes with Sugary Tamarind Bananas

    • Vegetarian
    • Preparation time: 40 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6


    • 225g plain flour
    • 2 eggs
    • Pinch of salt
    • 400ml tin coconut milk
    • 2 tbsp sunflower oil
    • 8 bananas
    • Tamarind Bananas
    • 100g jar fresh, sieved tamarind
    • 115g light muscovado sugar
    • ¼ tsp garam masala
    • 115g sultanas
    • Icing sugar, sifted, to serve


    1. Sift the flour into a bowl. Make a well in the centre. Break the eggs into a jug, add the salt and beat well. Beat in the coconut milk. Slowly beat the mixture into the flour to form a smooth batter then stir in 310ml water. Strain through a sieve then leave to stand for 30 minutes.
    2. Put the tamarind, sugar, garam masala and sultanas in a pan with 100ml water over a low heat. Stir occasionally until the sugar dissolves, then simmer for 20 minutes until thick and sticky. Peel and slice the bananas and mix into the sauce. Set aside.
    3. Put a non-stick frying pan over a medium heat. Add a touch of sunflower oil (2 tbsp is enough for all 12 pancakes). Pour in a thin stream of batter, swirling it around to ensure it covers the pan evenly. Cook for 2 minutes until the batter is set, then instead of flipping it over, slip it on to a plate. Cover. Repeat the process until you have used all the batter. You should have 13 pancakes (one extra to allow for breakage).
    4. Put a large spoonful of banana mix on the uncooked side of a pancake in a sausage shape. Fold the top and bottom edges over the filling. Roll up the pancake and put on a plate. Repeat, making two pancakes per person. Slice each in half and serve warm, dusted with icing sugar.

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