225g plain (all-purpose) flour
3 free range eggs
60g butter, melted, plus extra for cooking
6 large bananas, sliced on the diagonal
Fresh coconut, shaved
Honey, for drizzling
3 limes (or lemons), cut into wedges, to serve
Sift the flour into a large bowl and make a well in the centre. In a jug, whisk together the eggs, milk and water. Slowly add the mixed wet ingredients to the flour, combining with a fork until you have a smooth batter. Strain through a fine sieve. Stir in the melted butter, then cover the batter and set aside for 30 minutes.
Heat a 16cm crepe pan or large flat-based frying pan over medium heat and grease with a little butter. Pour 2 tablespoons of the batter into the hot pan, tilting the pan so you cover the base with a nice thin layer of batter. Cook for about 1 minute or until golden on the underside, then flip (with some flair) and cook for another 20–30 seconds.
Slide the pancake onto a plate. Wipe the pan clean with paper towel and repeat, using a little more butter and batter to make 12 pancakes. Stack the pancakes in a pile to keep them warm.
Take the warm pancakes, place a few slices of the banana in the centre of each pancake and roll them up.
Sprinkle with the shaved coconut and drizzle with the honey. Squeeze a little lime (or lemon) juice over the pancakes and serve immediately with extra lime (or lemon) wedges.
Photo Credits: Alan Benson & Ben Dearnley