Ingredients: 2 eggs ½ cup coconut milk ¾ cup milk 1 cup all-purpose flour Salt 1 table spoon superfine sugar 1 tablespoon butter, melted Oil, for frying Sifted confectioners’ sugar, for dusting
Filling: 3 tablespoon butter 3 tablespoon light soft brown sugar 4 bananas, sliced Grated rind and juice of orange 3 tablespoon dark rum
Procedure: In a bowl, whisk together eggs, coconut milk, and milk. Sift flour and salt into a mixing bowl. Stir in sugar. Make a well in the center of flour mixture and gradually beat in egg mixture to form a smooth batter. Stir in melted butter. Heat a 8-9 in non-stick skillet and brush with a little oil. Pour in enough batter to coat base of pan, tipping pan so that the base is evenly coated. Cook crépe until browned underneath and set on top. Turn over and cook other side. Remove from pan and keep warm while cooking remaining batter to make another 7 crepes.
To make filling, melt butter in a heavy based skillet and stir in sugar. Add banana slices and cook, shaking pan frequently, for 1-2 minutes until beginning to soften. Add orange rind and juice, and rum. Boil rapidly, until liquid is well reduced and slightly thickened. Place a spoon of banana filling on one quarter of each warm crépe. Fold crépes in half over the filling and then into quarters. Arrange 2 crépes on each plate and dust with sifted confectioners’ sugar. Serve immediately. | Ingredients: ½ cup molasses 1 cup sugar ½ cup butter ½ cup hot water 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 teaspoon freshly grated nutmeg 2 teaspoons grated gingerroot 1 egg, beaten Procedure: Prehaet oven to 300F. Grease a 9-inch square pan; line with waxed paper. In a medium saucepan over low heat, gently heat molasses, sugar and butter. Mix in hot water and set pan aside. In a medium bowl, sift flour, baking powder, salt, and nutmeg. Stir in ginger-root, then egg. Mix molasses liquid with flour mixture and pour into prepared pan. Bake 1 hour, or until a cake tester inserted in center comes out clean. Cut in 9 squares. Makes 9 squares. | Ingredients: 1 cup all-purpose flour 1 tablespoon baking powder Salt ½ teaspoon groung mace 2/3 cup cornmeal 2 eggs 1 ¼ cups milk ¼ cup butter, melted 1 fresh red chili, deseeded and very finely chopped 1 fresh green chili, deseeded and very finely chopped 7 oz. can sweetcorn, drained. Procedure: Preheat oven to 400F. Grease and line a 2 pound loaf pan. Sift flour, baking powder, salt, and mace into a large bowl. Stir in cornmeal. In a large jug, whisk together eggs, milk, and melted butter. Make a well in center of dry mixture and pour in liquid. Mix thoroughly until smooth. Stir in red and green chiles, and sweetcorn. Pour into prepared loaf pan. Bake 55-60 minutes until well risen, firm, and lightly browned. Leave in pan for 5 minutes then turn on to a wire rack to cool. Serves 8. | Ingredients: 2 large eggs 1 cup sour cream 2 cups milk 2-1/3 cups pancake/biscuit mix 2 tablespoons sugar 2 tablespoon butter, melted For Fruit salad: 4 firm bananas 1 large ripe mango, peeled and cut into chunks 1 ripe papaya, peeled, deseeded, and cut into chunks 4 ripe passion fruits 3 tablespoons light brown sugar Juice of 1 orange Juice of 1 lime Procedures:
Pancakes: Beat eggs in a large bowl. Blend in sour cream; stir in sugar and milk and mix well. Add biscuit mix and beat until smooth. Stir in butter. Pour batter onto griddle or large frying pan, forming 4” pancakes. Cook, turning once, until golden brown on both sides. Makes about 20 crepe-like pancakes. Fruit Salad: Arrange bananas, mango, and papaya pieces in dish. Cut passion fruits in half, scoop out the pulp and seeds, and spread over fruits. Sprinkle with sugar, pour over orange and lime juices, and gently mix fruits together. Note. You will do these heavenly pancakes, and your guest, an injustice if you should serve them with any other than pure maple syrup. |