Malaysian Banana Pancakes with Lemon Coconut Curd
September 27th, 2010 23 Comments

Malaysian Banana Pancakes with Lemon Coconut Curd

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Malaysian Banana Pancakes with Lemon Coconut Curd

Makes approximately 7 pancakes


For the lemon & coconut curd:
1/4 cup freshly squeezed lemon juice (approximately the juice of 1 lemon)
2 tsp finely grated lemon zest (approximately the zest of 1 lemon)
1/3 cup (70g) sugar
3 egg yolks
1/4 cup (60g) unsalted butter, cubed
4 tbsp coconut milk

For the pancakes:

1 egg
30g (approx 1/8 cup) sugar
60g (approx 1/2 cup) self-raising flour
a pinch of salt
1/4 cup coconut milk (can be replaced with regular milk if unavailable)
2 large ripe bananas, mashed
Butter, for frying
Optional: vanilla ice cream to serve


1. Prepare the lemon and coconut curd first; place lemon juice, zest and sugar in a medium saucepan. Place on medium heat and stir until the sugar dissolves completely.
2. Whisk egg yolks in a medium heatproof bowl until frothy and then gradually add the hot lemon mixture, whisking continuously to combine. Strain the mixture through a fine mesh sieve.
3. Return to the heatproof bowl and place over a saucepan of simmering water. Cook, stirring continuously, until the mixture coats the back of a wooden spoon. Do not allow the mixture to boil.
4. Remove from the heat and add the butter cubes, one at a time, whisking until fully combined. Finally, add the coconut milk, whisk to combine and set aside to cool.
5. For the pancakes, whisk eggs and sugar until light and frothy in a large mixing bowl.
6. Sift flour and salt and fold into beaten eggs, along with the coconut milk. Add in mashed banana and mix until combined well.
7. Heat a small frying pan with a small pat of butter. Pour in two tablespoons of batter at a time, turning the pan so that the batter forms a thin layer (or you can spread it out with the back of a spoon as the mixture is quite thick). Cook until lightly browned on both sides. You can use a paper towel to dab off any extra grease on the pancakes. Stack pancakes on a plate to keep them warm while you are cooking the rest of the batter.
8. Serve pancakes warm with the lemon and coconut curd and (optionally) a scoop of vanilla ice cream. Pancakes can also be served with slices of fresh banana or lemon.

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23 comments... read them below or add one

  1. Junie Bug says:

    The lemon coconut curd is interesting, I can imagine that it goes well with the banana pancakes!

  2. Sara says:

    Oh my these pancakes look scrumptious!!! *drool*

  3. I love this girl :) Her desserts are always amazing and this one is no exception. Speaking of which… I have a few ripe bananas on my kitchen bench…

  4. Yvette says:

    I made the pancakes for brunch and they were delicious! Instead of butter in the pan (no butter at home, I know, that’s weird), I put about 1/8 cup of oil in the batter and added more milk to make it slightly runnier…the resultant pancakes weren’t greasy at all.

    • Steph says:

      Oh yay, I’m so excited that you tried them! Haha actually that’s a good idea that you added more milk, when I called up my Mum to check the quantity of milk in the recipe she had no idea, she just adds it until it’s a consistency she’s happy with :) So I think it’s a personal preference thing. So glad you liked the recipe!

  5. WOW!!! They look absolutely delicious, I can’t believe I have been making boring banana bread with my over ripe bananas, this looks so much nicer. Can’t wait for the chance to try this recipe.

  6. Lucy L says:

    oh wow! i want to make some now!

  7. Such a amazing dish, and I love the addition of the curd. Beautiful photos too! I wish I had a Mum making these so I could burn my tongue on them too :)

  8. Sara says:

    What a gorgeous creation of something so simple. Glad to discover your blog. :)

  9. Amanda says:

    This looks amazing. I love the banana crepe rolls at Indonesian restaurants, which is also made with coconut milk, so I imagine this would be delectable.

  10. DailyChef says:

    Looks amazing! I made lemon curd a few weeks ago for a shortcake, and would love to use it in a more Asian-style dessert.

  11. lingzie says:

    this recipe looks divine!! have been wanting to try making my own lemon curd for some time now… this looks just perfect! :)

  12. Bananas and coconut are my two favs, so you can’t go wrong. I do remember my mom making these too. I like the coconut curd addition and will have to try it, thx for sharing and reminding me.

  13. What a great flavour combo that bring back memories of my childhood in Malaysia. Well done, Steph!

  14. Devine says:

    I tried your recipe your recipe to make mini pancakes for my husband… it taste sooo goood that he just can’t stop nibbling on them… including myself… thanks

  15. Alta says:

    Wow, this recipe is amazing. I am inspired to make these ASAP.

  16. Fabiyi Olawale says:

    I came across ur website just last night and i tried ur recipe..As a young man in his mid-20’s and african who isnt too used to these kinda food, i must say thumbs up2u..the lemon curd and coconut mixture was awesome..Last night was my first night of making pancakes.I wasnt sure what 60g e.t.c were but intuitively i tried it out and the pancakes were great..i even invited my friends over and they loved it..finally when i dressed the pancakes with d lemon curd mixture, my friends were like wooh& added vanila ice cream topping..Then i washed the whole thing down with a glass of fresh milk..u’re d best.. I’ll try out other things here. I want to try the Rendang, but i cant find the recipe..God bless you for sharing this..take kia and have a blesssed week..cheers

  17. A says:

    Hi, apa kabar!

    I`m a huge fans of masakan Malaysia! I lived in KL for one year, but I still feel that wasn`t enough to explore the cuisine.
    Even now I still have occasional cravings for nasi lemak, roti canay, chicken rice, and sugarcane drink!
    Thanks a lot for sharing the recipes and the gorgeous photos.

    • Peter Kong says:

      Try cooking your own nasi lemak the easy way with my simple recipe in your rice cooker.

      Rice (any amount you wish) / Old Ginger (about 2″ sliced and blended) /
      pandan leaves (2-4) /coconut milk (1/2 to 1 coconut or 2 boxes if you get them from supermarkets) / Salt to taste.

      Wash and clean rice for cooking. Reduce amount of water to make room for the coconut milk. Throw all the ingredients into the pot with the coconut milk + salt and start cooking.

      You can also cook assam prawn curry or fried assam prawns (best with sambal belachan + sliced cucumber) to go with the nasi lemak. These Recipes available here in this site also.


      • Peter Kong says:

        BTW you can also cook chicken rice with these exact same ingredients by cutting the chicken into small pieces and frying the blended ginger until fragrant then add the chicken and fry until half cooked and pour them into the pot when hot and start cooking.

        You can be adventurous by adding any extra ingredients you like into the pot like chinese mushrooms or chinese sausages or button mushrooms or slices of salted fish etc.

        Or you can use pork and yam to cook yam rice with the same method and ingredients.

        Experiment with whatever ingredients you like and surprise yourself.

  18. NoviceChef says:

    This looks really good.

    Do you have any guidance as to the size of the bananas? Not exactly sure what “large” means.

  19. aarti says:

    I just made these pancakes this morning for mothers day and they are delicious! I have to say the sauce had the smell of raw eggs though and the butter kept congealing in.

  20. Bahrom says:

    Haven’t eat this for ages,SEDAP……

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