This recipe was created for Club House for Chefs by: Harrison Hennick, Chef Owner of Nique Restaurant in Hamilton.
For the Pineapple & Chili Syrup: Cook out brown sugar and water. Add pineapple and chili. Cook until reduced and syrup has consistency. Reserve for use.
For the Roasted Chili Peanuts: In a bowl combine chopped peanuts and Club House Sriracha and Lime Seasoning. Coat with oil and toss until well covered. Roast in oven at 375 degrees until toasted. Leave to cool and crush.
For the Brulee Baby Bananas: Peel and cut banana in half. Lay flat on flame resistant surface. Coat banana in sugar and torch until sugars caramelize.
Kefir Lime Powder: Take lime leaves and set them in oven on the lowest possible setting. Then in a blender, blitz leaves until they break down into a powder. Through a fine mesh sieve, remove all larger pieces until it results in a fine powder. Reserve for use.
For the Coconut Kefir Lime Pancakes: Combine flour, sugar, baking powder, baking soda and Club House Sea Salt, French Mediterranean in a bowl. In a separate bowl, whisk Thai Kitchen Coconut Milk, egg, butter and Club House Pure Vanilla Extract. Stir the dry mix into the wet mix until well combined. Using a ladle, pour pancake mix into non-stick pan and cook each side until golden brown and reserve.
For the Coconut Cream: Combine half and half, 35% whipping cream and Thai Kitchen Coconut Milk. Whisk together until desired consistency.
For Serving: 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. Next garnish with roasted chili peanuts, icing sugar, kefir lime powder, mint and coriander.
Recipe type: Breads Cakes
Pineapple and Chili Syrup | Ingredients | SERVES 4
1 cup Brown Sugar
1 1/2 cups Water
1 each Pineapple, medium sized, peeled and cubed ¼ inch x ¼ inch