A delightful twist on classic pancakes, featuring tropical flavors of banana and coconut.
In a mixing bowl, combine the flour and sugar.
Sifting the flour can help create a smoother batter.
In another bowl, whisk together the egg, coconut milk, and melted butter.
Ensure the butter is not too hot to avoid cooking the egg.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Do not overmix to keep the pancakes fluffy.
Heat a non-stick frying pan over medium heat and lightly grease with butter.
Use a paper towel to evenly spread the butter.
Pour a small ladle of batter onto the pan and cook until bubbles form on the surface.
Keep the size of the pancakes consistent for even cooking.
Flip the pancake and cook until golden brown on the other side.
Wait until the edges look set before flipping.
Repeat with the remaining batter, keeping cooked pancakes warm.
Stack pancakes on a plate and cover with a clean towel to retain heat.
Slice the bananas and sauté them in butter with brown sugar until caramelized.
Stir gently to avoid mashing the bananas.
Add lime juice to the pan and stir to coat the bananas.
The lime juice adds a tangy balance to the sweetness.
Serve pancakes topped with caramelized bananas, toasted coconut, and lime zest.
Arrange the toppings attractively for a beautiful presentation.
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