6 firm but ripe bananas, peeled
½ cup brown sugar
½ cup fresh orange juice
¼ cup fresh lime juice
2 tablespoons pure maple syrup
2 cups self-raising flour
½ teaspoon salt
¼ teaspoon cinnamon
4 tablespoons brown sugar
2 eggs, separated
100 ml coconut cream
300 ml milk
¼ cup desiccated coconut, toasted
butter for cooking
200 grams mascarpone
16 slices bacon, cooked
¼ cup long thread coconut, toasted
Jam: Roughly chop the bananas and put them in a heavy-based saucepan with the remaining ingredients. Bring to the boil over a medium heat, stirring gently to dissolve the sugar. You want pieces of banana in the finished jam.
Simmer for about 30 minutes, stirring occasionally until reduced and glossy. Pour into sterilized jars, cool and cover. Store in a cool place and refrigerate after opening.
Hot cakes: Combine the flour, salt, cinnamon, sugar and coconut in a bowl. Combine the egg yolks, coconut cream and milk in another bowl then whisk into the flour ensuring there are no lumps. Beat the egg whites to soft peaks and using a large metal spoon, gently fold into the batter.
Heat a little butter in a non-stick sauté pan. Add the batter in ¼ cupfuls and cook until small holes appear in the surface. Turn over and cook for 1 minute. Keep the pancakes warm in a low oven and repeat with the remaining batter.
To serve: Place a hotcake on each serving plate, spoon over some mascarpone and top with 2 slices of bacon. Layer with another hot cake, mascarpone and bacon. Garnish with toasted coconut and a lime wedge. Serve immediately. Makes about 2 cups of jam and 8 hotcakes