Super rich and flavourful!

Ingredients

GROUP A: PANCAKES

• 1 whole banana, preferably overripe

• 8 - 10 strands of saffron

• 1/2 tbsp milk

• 1 large egg

• 1/4 cup + 1 tbsp AP flour

• 1/4 tsp baking powder

• 1/8 tsp ground nutmeg

• 1/8 tsp ground cardamom

• 1/8 tsp ground cinnamon

• 1/4 tsp vanilla extract

• 1/8 tsp salt

• Butter, to brush on the skillet

GROUP B: WHIPPED CREAM

• 1/4 cup + 1 tbsp heavy whipping cream

• 1/2 tsp desiccated coconut

• 1/2 tbsp confectioner’s sugar

• 1/4 tsp freshly grated orange zest

GROUP C: CITRUS SYRUP

• 1 tbsp maple syrup

• 1 tsp freshly squeezed orange juice

Method

• Make the whipped cream: Mix together all Group B ingredients and whisk to stiff peaks. Refrigerate till it is time to plate.

• Make the syrup: Stir together the Group C ingredients to form a thin, slightly runny syrup.

• Make the pancakes: Pour the milk in a small bowl and warm it in the microwave for 15 seconds. Add the saffron threads to the warm milk and let the mixture rest for at least 20 minutes.

• In a medium bowl, mash the banana to a thick, mostly lump-less and pasty consistency. To this, add the saffron milk, egg, flour, vanilla, and spices, and whisk well to form a uniform batter without any lumps. If the banana isn’t overripe, use an immersion blender or electric whisk to achieve this smooth batter.

• Heat a large skillet on medium-high heat, and brush with butter. Pour the batter in the skillet, depending on size of pancake desired. Cook on each side till golden-brown. Stack ‘em up, pour over the syrup, and top off with the whipped cream once the pancakes have cooled down a bit.