Bebinca Coconut Layered Pancake

The London-dependent Michelin Star restaurant, Benares Mayfair is elevating Pancake Working day, and introducing an Indian twist on the vintage stack, with its new Bebinca Coconut Layered Pancake – a regular Goan dessert. It is accessible to get pleasure from in the cafe or follow this recipe to recreate at property. Pancake substances: 350 ml coconut milk (can use tinned coconut milk)
375g caster sugar
9 significant egg yolks
162g basic news white flour
A pinch of nutmeg powder
A pinch of cardamom powder
2g of salt
80g melted butter For brushing: Caramel ingredients: 60g of caster sugar
1tsp chilly h2o
2 drops lemon juice
3tbsp very hot h2o Caramel approach: Combine the caster sugar, chilly water and lemon juice and boil to 180 levels or until finally a dim caramel. Mix in the 3tbsp very hot h2o right before leaving to interesting. Pancake technique: Combine the sugar and egg yolks right before incorporating the coconut milk and stirring until mixture is clean. Include in the flour, cardamon powder, nutmeg powder and salt and mix.
Following, whisk in the melted butter and leave to rest for 30 minutes. The moment rested, divide the batter into two containers, mixing the caramel into one half of the pancake batter.
Acquire the cake tin and brush with melted butter prior to putting in a very hot oven until eventually the butter begins to bubble.
Take out the tin and incorporate a slender layer of the simple pancake batter and bake for 4-5 minutes or until the layer is cooked.
Upcoming, change the oven to grill and brush the pancake with melted butter ahead of introducing a thin layer of the caramel pancake mix.
Grill till golden brown, ahead of repeating the process, alternating in between the plain and caramel batter.