Coconut Pancakes with Grilled Bananas and Salted Caramel Rum Sauce

February 21, 2012

Ok so these are more like pikelets than pancakes but pfft, same thing right? Quite honestly, I prefer my pancakes in wee-little sized blobs rather than large flapjacks or crepes. It’s a love that started from my very first year in an Australian school when I was 6 and nothing has changed since.

‘Pikelets vs pancakes’ aside, you’ll love these babies either way. I made them lovingly for The Captain (aka birthday boy) yesterday and of course, today is the perfect day to unleash them unto the world. Seeing as it’s Shrove Tuesday and all that.

Now of course, normal pancakes doused in traditional maple syrup (and dominated by crispy slabs of bacon ohmygawd) is fine and all. But once in a while, you need to live it up a little. Hence this thing of beauty. Sweet jeezus I love coconut. And it just screamed for an addition of rum and bananas because they’re a coconut’s best friends. Oh and salted caramel. Just because it’s liquid sex.

Aaaand it’s only fair to warn you, even though it’s pretty obvious, that this is one item that should not be a regular feature on your breakfast menu. Unless you omit the caramel sauce and shack back up with the maple. I won’t judge. On the other hand you could very well say to hell with my health and go nuts on this frequently. Again, I won’t judge. Either way you gotta get a plate of this in you for Shrove Tuesday and beyond.

Now I guess the big question now is, how much caramel sauce is too much?

Coconut Pancakes with Grilled Bananas and Salted Caramel Rum Sauce
Serves 4
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Ingredients
  1. 225g plain flour
  2. 2 tsps baking powder
  3. pinch of salt
  4. 50g light brown sugar
  5. 1-2 Tbl of dessicated coconut
  6. 300ml coconut milk
  7. 50ml milk
  8. 2 eggs
  9. 30g (2 Tbl) butter, melted
  10. Bananas
Instructions
  1. In a mixing bowl, sift the flour, baking powder and salt. Add the brown sugar and dessicated coconut and whisk to combine, breaking up any clumps.
  2. In another bowl or jug, whisk together the coconut milk, milk, eggs and melted butter until combined.
  3. Make a well in the flour then add the liquid ingredients and whisk until combined and mostly lump free. Rest for at least 30 minutes.
  4. Meanwhile, peel and chop the bananas then sprinkle with a little caster sugar. Grab a blowtorch and fire them up until they’re golden and burnished (or grill them underneath a broiler or roast in the oven).
  5. Heat up a non stick frypan and brush lightly with extra melted butter. Ladle spoonfuls of batter and spread out to make large pancakes or leave it in dollops to make smaller pikelets (whatever size you prefer really). When the tops are all bubbly, flip and cook the other side until golden.
  6. Remove pikelets to a warm plate and continue with the rest of the batter. Pancakes can be kept warm in a low oven while you finish the rest. Take care not to overlap them as they might get soggy.
  7. Serve warm with grilled bananas and lashings of salted caramel rum sauce.
Citrus and Candy http://www.citrusandcandy.com/
Salted Caramel Rum Sauce
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Ingredients
  1. 200g caster sugar
  2. 300ml pure cream or light thickened cream (35% fat content and pourable)
  3. 30g butter
  4. 1-2 tsps sea salt flakes (add maybe 1/2 tsp first then add more to your personal taste)
  5. 2 Tbl of rum
Instructions
  1. Heat a deep heavy-based saucepan over low heat. Add the sugar in an even layer and leave to melt. As the edges start to liquify and brown, use a silicone spatula to ‘fold’ the liquid edges towards the centre. Just a few gentle folds should do it. It’ll start to clump but don’t worry, just leave it over low heat to do its thing and soon, every little clump will melt into a glossy amber liquid. As it melts, continue to ‘fold’ in the liquid edges until everything has melted.
  2. Note – If you get too enthusiastic and over stir it into a clumpy rock-like mess, just leave it over low heat and eventually it’ll all melt.
  3. Keep a watchful eye because it doesn’t take long for caramel to burn. You want to cook this until it’s a darkish brown golden colour. Too light and it’ll just be a sickly sweet flavoured caramel. You want to take this a few notches before the burnt stage to have a lovely sweet smokey caramel with the slightest hint of bitterness (which is how I like it).
  4. When it’s ready, take it off the heat and add a good splash of the cream. It’ll bubble up furiously so be careful (caramel is pretty much like molten lava on the skin). When that settles, add the rest of the cream and the butter.
  5. The caramel will seize and harden but no worries. Just stick it back over the low heat and stir gently until everything has melted into a luscious sauce. Stir through the salt and rum then allow to cool a little before serving. Serve with the coconut pancakes or over ice cream etc.
Citrus and Candy http://www.citrusandcandy.com/

{ 55 comments… read them below or add one }

Ola December 15, 2014 at 11:56

I would have liked to copy this one to try, but passed it up because you neglected to put ALL of the ingredients in measurable form. There is no way that I can guess the amounts by weight, and too old to invest in a scales and the effort to use them!

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Citrus and Candy December 15, 2014 at 21:07

Plenty of websites for you to convert measurements if you hit up google cheers.

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Tananda January 21, 2013 at 05:15

Made this recipe this morning and we had to throw it out… WAYYY TOOO MUCH SALT!!!! Would have been good with maybe one tsp or half a tsp of salt, but could not down it with the full 2 tsp :(

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Citrus and Candy January 21, 2013 at 20:46

So sorry it didn’t work for you! For me I used sea salt flakes and it was just the right amount for my palate. I’ll adjust the recipe to say salt to personal taste.

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Zima April 1, 2012 at 01:47

OMG this looks fantastic. I can’t wait to make it and enjoy the multiple mouth orgasms I know it comes with.

Question: What’s the point of allowing the pancake batter to rest for 30minutes? I’d understand if there was some sort of yeast action but there isn’t …

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Citrus and Candy April 1, 2012 at 20:47

Hi Zima, I probably rest my pancake batter more out of habit but I think it’s so the baking powder gets going so by the time you cook it, you get fluffier pancakes. It’s also good because it relaxes the gluten in the flour so the pancakes won’t be as tough and dry (especially good if you tend to overbeat your pancake batter). Hope this helps!

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marla March 25, 2012 at 15:47

Such and amazing sweet stack of pancakes!

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Matthew March 20, 2012 at 19:47

I love how the bananas were had placed here. I will surely love this.
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Sarah March 17, 2012 at 12:02

How do you think it would work if I substituted coconut milk for cream in the caramel sauce??

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Citrus and Candy March 19, 2012 at 01:21

Hi Sarah, personally I’ve never tried caramel with coconut milk before but I would highly recommend coconut cream than milk as I’m sure that it would handle the higher temperatures better. I’ve definitely seen recipes that use coconut cream in place of normal cream in caramel recipes on the net so should be all good. I hope you give it a try soon :)

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Kelsey87 March 15, 2012 at 12:32

Wow! this is a mouthwatering recipe and i cant wait to try this. I love all the photos that shared with us here. Thanks for the post and for sharing your recipe.
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PrudenceLee March 14, 2012 at 15:02

I love the caramelized sauced toss in a freshly grilled banana.. yummy! This recipe will be a bih in the family! Even my grandma will love this!
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Adrian (Food Rehab) March 13, 2012 at 16:53

Hot dayem! This is so what I needed to help me through this work day. Salted caramel sauce with rum?! Why that’s one naughty stack of pancakes LOL
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Cley March 13, 2012 at 06:41

My sweet tooth is rumbling! :D This really looks so delicious! Thanks for sharing this.. Good job!
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Anna@ The Littlest Anchovy March 12, 2012 at 16:49

Oh my god this looks incredible and has all my favourite flavours in the one delicious place!
Anna@ The Littlest Anchovy recently posted..Tomato, Butternut Pumpkin and Ginger Salad with Tamarind and Sesame Dressing

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Jenny March 11, 2012 at 20:50

I have pancake/picklet envy! amazing food and photos too :)
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Nina March 11, 2012 at 03:40

Wow…they look sinful. I am craving for some. You’ve given life to these pictures….loved them:)
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Tricia March 10, 2012 at 02:15

Its really nice for breakfast..I want to make this also prepare for our breakfast..
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Ms.Amber March 8, 2012 at 13:59

So good looking pancakes.. This is really a great way to cook banana.. Thanks for sharing! :)
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Sasa02 March 7, 2012 at 00:21

This recipe is best for snack time! I love bananas, it’s best for our skin. Thanks for sharing this recipe.
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Paula @ Vintage Kitchen Notes March 4, 2012 at 11:18

Your pictures are SO SPECTACULAR . You make it very hard to focus on the recipe! That caramel sauce; just perfect. Congratulations many times.

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Eva {Not your mama's dinner} March 4, 2012 at 01:24

I think I fell in love…
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Alice Loh March 2, 2012 at 16:30

Wow, it looks really yummy. Now I feel like having a pancake for myself! *off to store*

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Lee February 29, 2012 at 14:41

Oh my goodness. Looks so yummilicious!
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Tina February 29, 2012 at 09:38

I love your photography! I don’t really have a thing for coconut, but this recipe is making me hungry for some coconut right now!!
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Tina February 27, 2012 at 14:30

Salted caramel rum sauce. How delicious! This is one recipe will have to try soon because may family got tired of maple syrup. Very nice photography.

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Vivian - vxdollface February 27, 2012 at 14:02

I love your shot of the bananas being torched! Oh gosh, I am going to make them this weekend – drooling over the salted caramel rum syrup :)

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Natalie February 27, 2012 at 13:26

I cant wait to try this kind of pan cake..Looks delicious..Thanks for sharing I will share also this to my friend..I am sue they will love also this..
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Liren February 27, 2012 at 09:15

It’s hard to believe that I just stumbled upon your charming blog, and it was this gooey salted caramel sauce that lured me in from foodgawker. So glad I clicked over! Oh my gawd, this is beyond sinful! Look forward to following!
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Angie February 27, 2012 at 08:50

There is no better combination than banana, rum and caramel! =) Though I do like a bit of flambe action so usually douse the banana in the rum ;)

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Tina @ bitemeshowme February 23, 2012 at 14:07

Happy Pancake Day! Your grilled bananas look soooooo good. As always, love your photography, Karen! :)
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shez February 22, 2012 at 21:46

Holy mackerel miss candy! I saw the pictures and almost let out am audible groan. Gorgeous styling and hmph to the fact that I don’t have any right now.
shez recently posted..the carrington (beba y cene)

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Gastronomy gal February 22, 2012 at 21:39

I don’t even like bananas and I want to scoff this.

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The Food Sage February 22, 2012 at 20:14

Wow – that’s one stunning stack of pancakes. Love the way you sliced the banana. Simple & sophisticated.
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Martyna@WholesomeCook February 22, 2012 at 13:58

Oh yes, you are a genius Karen – coconut pancakes would be the best thing in the world. And that sauce?? Ahhh…
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Jane Lee (@butteredupJL) February 22, 2012 at 13:52

Just discovered a new blog to drool over, what beautiful photos! Thanks for sharing, these pancakes look ridiculously good
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Susie February 22, 2012 at 10:23

Wow! What an AMAZING way to start the day! Or, to end it, or to have midday. Hell, no other food is going to match it if you start the day with this so either stay full from the morning (no doubt! Coconut milk, coconut, butter, sugar, cream…) or keep going all day, I say! Happy Pancake Day!

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Peter G | Souvlaki For The Soul February 22, 2012 at 09:05

There’s “food porn” and then there’s this! Bananas, caramel, pancakes? Yes please! Bring it on!

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Janet February 22, 2012 at 03:24

My goodness, I’ve never seen better looking pancakes! Just reading your post, and drinking in your beautiful photos makes me want to curl up and take a nap… So satisfying!

Bravo, You!
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tesei February 21, 2012 at 23:52

OMG! These look to die for!!!

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Jacq February 21, 2012 at 16:30

What an awesome birthday present! And you can never have too much salted caramel sauce =D
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catty February 21, 2012 at 16:27

I would move to Parramatta just to be your neighbour. that is saying a LOT.
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Helen (grabyourfork) February 21, 2012 at 14:30

Bananas and caramel sauce? Why helloooooo……………
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Kaitlin February 21, 2012 at 13:58

BEAUTIFUL! I love the way you stood the bananas up on top.

Also, I agree. Salted caramel = liquid sex :P
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betty February 21, 2012 at 12:28

yum yum yum
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Asmita February 21, 2012 at 11:54

Incredible!!!
Any day would be a happy day if I got to eat this first thing in the morning. The photographs are BEAUTIFUL!!!
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Anilou February 21, 2012 at 11:21

Oh. Yum. Can I use Bundaberg Rum in the caramel sauce? TIA

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Rhonda (The Dainty Baker) February 21, 2012 at 10:17

Today’s shrove tuesday already??? my my time does fly!! … lady ur salted caramel drizzle shot is UUUBBEERRRR sheexxxyy!!! x
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CheezyK February 21, 2012 at 09:57

That’s a trick question isn’t it – there’s no such thing as too much caramel sauce! :) These look delicious by the way and now that bananas are back to being affordable again I think I’ll give grilling them a go.
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Steph February 21, 2012 at 09:37

Ugh Karen it is torture seeing this post and not being able to eat this! That pouring shot is making me weep, there’s too much beautiful!
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Muppy February 21, 2012 at 09:26

That sauce sounds incredible. We are a crepe house with lemon sugar, my 4yr old requests as often as she can get away with it!

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Emma @ Poires au Chocolat February 21, 2012 at 09:12

Oooooh now it’s my turn to want to push old ladies over in pursuit of a salted-caramel-doused-recipe…. that pouring shot is pure porn. Perfect for, as you say so wonderfully, liquid sex.
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Gerlinde in Dallas February 21, 2012 at 07:46

Your pancakes look amazing, and that caramel rum sauce! Yum!
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Susan February 21, 2012 at 05:48

Aah, you got me on the caramel sauce! The rest are all optional extras, but that SAUCE! Mercy me!

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ileana February 21, 2012 at 05:26

This looks spectacular. What a birthday breakfast to wake up to!
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