Ingredients

• 225g (1 1/2 cups) self-raising flour
• 1 tablespoon caster sugar
• 1 teaspoon ground cinnamon
• 250ml (1 cup) Dairy Farmers buttermilk
• 2 ripe bananas, peeled, mashed
• 2 eggs, lightly whisked
• 1 x 400ml can coconut milk
• 100g (1/2 cup, firmly packed) brown sugar
• 4 fresh kaffir lime leaves, coarsely shredded
• Melted butter, to grease
• Fresh kaffir lime leaves, extra, coarsely shredded, to serve
• Lime wedges, to serve
• Vanilla ice-cream, to serve

Method

• Step 1 - Preheat oven to 100°C. Combine the flour, caster sugar and cinnamon in a large bowl. Make a well in the centre. Whisk together the buttermilk, banana and egg in a jug. Gradually add the buttermilk mixture to the flour mixture, whisking constantly until a smooth batter forms. Cover with plastic wrap and set aside for 20 minutes to rest.
• Step 2 - Meanwhile, combine the coconut milk, brown sugar and lime leaves in a medium saucepan over high heat. Bring to the boil. Cook, stirring occasionally, for 5 minutes or until the sauce thickens slightly. Remove from heat and discard the lime leaves. Transfer to a jug.
• Step 3 - Brush a large non-stick frying pan with a little of the melted butter to lightly grease and heat over medium heat. Pour two 60ml (1/4-cup) quantities of batter into the pan, allowing room for spreading. Cook for 1 1/2-2 minutes or until bubbles appear on the surface and pancakes are golden underneath. Turn and cook for a further 1 minute or until golden. Transfer to a heatproof plate and cover loosely with foil. Place in oven to keep warm. Repeat, in 5 more batches, with the remaining melted butter and batter, reheating the pan between batches.
• Step 4 - Divide the hotcakes among serving plates. Drizzle over the kaffir lime syrup and top with extra lime leaves. Serve immediately with lime wedges and ice-cream, if desired.