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 benaresrestaurant.com
Ingredients:
• 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
Method
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
