Recipe Details

Flip everything you think you know about serving pancakes with a Thai-rific new recipe from Nique Restaurant’s Chef Harrison Hennick. Deliciously mixed with Thai Kitchen Coconut Milk, this hot entrée is garnished with pineapple and chili syrup, icing sugar, kefir lime powder, mint, coriander and McCormick Culinary Chili-seasoned roasted chili peanuts. 

For the Pineapple & Chili Syrup:

  1. Cook out brown sugar and water.
  2. Add pineapple and chili.
  3. Cook until reduced and syrup has consistency. Reserve for use.

For the Roasted Chili Peanuts:

  1. In a bowl, combine chopped peanuts and McCormick Culinary Light Chili Powder.
  2. Coat with oil and toss until well covered.
  3. Roast in oven at 375F until toasted.
  4. Let cool and crush. Reserve for later use.

For the Brulee Baby Bananas:

  1. Peel and cut banana in half.
  2. Lay flat on flame resistant surface.
  3. Coat banana in sugar and torch until sugars caramelize.

For the Kefir Lime Powder:

  1. Take lime leaves and set them in oven on the lowest possible setting.
  2. Then in a blender, blitz leaves until they break down into a powder.
  3. Through a fine mesh sieve, remove all larger pieces until it results in a fine powder. Reserve for later use.

For the Coconut Kefir Lime Pancakes:

  1. Combine flour, sugar, baking powder, baking soda and McCormick Culinary Fine Grind Mediterranean Sea Salt in a bowl.
  2. In a separate bowl, whisk Thai Kitchen Coconut Milk, egg, butter and McCormick Culinary Pure Vanilla Extract.
  3. Stir the dry mix into the wet mix until well combined.
  4. Using a ladle, pour pancake mix into non-stick pan and cook each side until golden brown and reserve.

For the Coconut Cream:

  1. Combine half & half, 35% whipping cream and Thai Kitchen Coconut Milk.
  2. Whisk together until desired consistency.

For Plating, Garnishing & Serving:

  1. Stack four pancakes on a plate and garnish with pineapple and chili syrup, a dollop of the coconut cream and two to three bruleed bananas.
  2. Next, garnish with roasted chili peanuts, confectioner's sugar, kefir lime powder, fresh mint leaves and coriander.
  3. Serve immediately.

CHEF’s TIP!

If you love the components and flavors of this recipe, but are short on time, explore these extra, easy and edible options:

For easy execution with "prep in advance" and "hold for a while" try this:  in advance mise out kits of the components, both dry and wet; then, make in advance and hold separate in airtight containers the pineapple & chili syrup, bruleed bananas, roasted chili peanuts, coconut cream and kefir lime powder.

For quick execution without all of the prep try this:  purchase pre-made bruleed bananas, kefir lime powder and roasted chili peanuts; also purchase whipped cream or non-dairy topping and gently fold in some McCormick Coconut Extract (omitting the Thai Kitchen Coconut Milk).

Note: many of the components in this recipe can either be purchased and or made ahead and held appropriately, in advance for days.

 

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