Benares Mayfair’s Bebinca Coconut Layered Pancake

Swap the traditional lemon and sugar pancake toppings with an indulgent Michelin-starred masterpiece from Benares Mayfair

Carefully crafted by Head Pastry Chef Elroy Pereira, the limited-edition Bebinca Coconut Layered Pancake is an elevated Indian twist on the  classic stack and combines sweet coconut and caramel sandwiched  between five delicate layers of pancake, served with a scoop of refreshing  coconut ice cream for a taste sensation like no other.  

Foodies can also try this in-person – the Bebinca Coconut Layered Pancake is part of the Set Menu, priced at £32 for two courses  and £38 for three courses. Book via

• 350 ml coconut milk (can use tinned coconut milk)  
• 375g caster sugar  
• 9 large egg yolks  
• 162g plain white flour  
• A pinch of nutmeg powder 
• A pinch of cardamom powder  
• 2g of salt  
• 80g melted butter 

For brushing: 
• 100g melted butter  

Caramel ingredients: 
• 60g of caster sugar  
• 1tsp cold water  
• 2 drops lemon juice  
• 3tbsp hot water 

For the caramel:
1 Mix together the caster sugar, cold water and lemon juice and boil to 180 degrees or until a dark caramel.
2 Mix in  the 3tbsp hot water before leaving to cool.  

For the pancake:
1 Combine the sugar and egg yolks before adding the coconut milk and stirring until mixture is smooth. Add in the  flour, cardamon powder, nutmeg powder and salt and mix together.
2 Next, whisk in the melted butter and leave to  rest for 30 minutes. Once rested, divide the batter into two containers, mixing the caramel into one half of the  pancake batter. 
3 Take the cake tin and brush with melted butter before placing in a hot oven until the butter begins to bubble.  Remove the tin and add a thin layer of the plain pancake batter and bake for 4-5 minutes or until the layer is  cooked.
4 Next, turn the oven to grill and brush the pancake with melted butter before adding a thin layer of the  caramel pancake mix. Grill until golden brown, before repeating the process, alternating between the plain and  caramel batter.  
5 Cool for 4 to 6 hours. Serve warm.  

Note: recipe requires a 6” tin for baking the bebinca.  

Recipe courtesy of Elroy Pereira, Head Pastry Chef of Benares Restaurant and Bar

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