A friend sent me a photo of coconut pancake, it looked dense and delicious, I told her I should use up my coconut flakes sitting in the cupboard. Forgot about it, then remembered at the end of the week so I had to place the coconut on the counter to remember to use it.
I typically make my crepe mix a day ahead to thicken, not that I need that for my crepe mix because I always make it thicker than most people but it is my habit. This is because I use carnation milk (condensed) so less water in my mix.
For this recipe, I initially omitted sugar in the mix and cooked the first one- my taster( toddler) took a bite and refused another, then I gave it to my hubby to try- BITTER was the adjective! When you see the list you will get the rationale why I initially thought sugar was not needed.
3/4 TBS melted butter
1 1/2 cup unbleached all purpose flour
1/2 cup coconut flakes
1 1/2 cup buttermilk
1 1/2 water
2 small bananas
1/2 cup brown sugar
Suggested modification: You can limit to 1 small banana, add salt if you prefer, 1/2 cup extra flour (but it depends on texture you want in the end) After you make the first crepe, feel free to add whatever you think is missing [ and TAKE NOTE!]
A crepe hot plate would be great to use for this, or just regular non stick saute pan would work fine.
Hope this recipe works out for you.
Until next time!
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