Thursday, April 8, 2021
Banana Pancakes with Nutmeg Syrup
Our favorite destination in the Caribbean is the island of Mustique, in the St. Vincent’s and Grenadines. This idyllic spot provides private views of some of the most beautiful scenery in that part of the world. We stayed in an exclusive resort, the Firefly, with only four bedrooms for the entire island. The restaurant in the Firefly was excellent and offered wonderful Caribbean dishes featuring local ingredients. For breakfast, we quickly discovered the best dish on the menu – Banana Pancakes with Nutmeg syrup. These pancakes were really delicious and we had them every single day during our stay on the island. I had to replicate these banana pancakes at home and made them once before using plain flour and plain milk. Today, inspired by the Leftover Queen’s January Royal Foodie Joust and Cynthia Nelson’s new book My Caribbean Cookbook, Tastes Like Home, I am using coconut milk and brown rice flour.
Ingredients:
½ cup coconut milk
1 large egg
2/3 cup brown rice flour
2 tablespoons sugar
¼ teaspoon salt
2/3 tablespoon baking powder
3 tablespoons unsalted butter, melted,
plus additional melted butter
1 banana
1 tablespoon of freshly grated nutmeg
2 cups sugar
1 cup water
Directions:
Add water, sugar, and nutmeg to a small pot and stir well. Bring to boil, stirring occasionally. Cook on medium heat, for a few more minutes or until all sugar is dissolved and the syrup starts to thicken.
Whisk coconut milk and eggs in small bowl. In a large bowl, mix rice flour, sugar, salt, and baking powder. Gradually whisk coconut milk mixture into the flour mixture. Mix in 3 tablespoons melted butter.
Mash a banana finely. Add to the batter and blend well.
Heat griddle over high heat. Brush lightly with additional melted butter. Working in batches, pour batter by ¼ cupfuls onto griddle. Cook until light brown on one side for about 1-2 minutes. Turn over and cook on the second side for about 30 seconds.
Serve the pancakes with nutmeg syrup.