This was a recipe I made up when I worked in the US Virgin Islands and these were the perfect Caribbean flavours
Ingredients
- 350g/12oz self-raising flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 tbsp caster sugar
- 140ml/5fl oz buttermilk or yoghat
- 40ml /2 fl oz cream of coconut
- 400ml/14fl oz semi-skimmed milk
- 2 free-range eggs
- 85g/3oz unsalted butter, melted, plus extra for frying
- To serve
- Banana peeled and chopped
- Tin of crushed pineapple
- 50ml/1¾oz maple syrup
- 2 teaspoons Mount Gay Rum
- In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.
- In a separate bowl or jug, mix together the buttermilk, milk, eggs melted butter and cream of coconut.
- Stir all the ingredients together- take an ice cream scoop or a wide espresso cup to get even pancakes
- Melt a small knob of butter in a large flat crepe or frying pan-scoop the pancake mixture and cook 5 at a time to ensure no burning – Cook the pancakes for about a minute, or until the underside is golden-brown and the top is bubbling then flip and cook one more minute until brown. put on the sides of a large platter and keep warm until all are cooked. In the middle of the platter arrange small bowls with banana and crushed pineapple and a small jug with warm maple syrup mixed with the rum