225g (1½ cups) all purpose flour
60g (¼ cup) sugar
3 tsp baking powder
½ tsp salt
1 tsp Chinese five spice
200ml coconut milk
½ tsp vanilla extract
50g melted butter
butter to serve
icing sugar to serve
160g (1 cup loosely packed) brown sugar
200ml coconut cream
1 tsp sea salt
For the pancakes, place the flour, sugar, baking powder and salt into a large bowl.
In a separate bowl or jug, whisk together the coconut milk, eggs and vanilla extract.
Make a well in the centre of the dry ingredients and add the wet ingredients. Start whisking from the centre and gradually work in more of the dry ingredients. Mix until ingredients are just combined. Over-mixing will make your pancakes tough. Pour cooled, melted butter into mixture and gently combine. Set aside to rest for 15 minutes.
In the meantime, for the salted caramel, heat sugar, coconut cream and salt in a saucepan over medium-high heat. Cook for 5 minutes or until sugar has dissolved and the mixture thickens slightly. Remove from heat and set aside until ready to serve.
Heat a non-stick pan over medium heat. Spoon circles of batter (about a ¼ cupful) into the pan. Cook for 2-3 minutes until golden on one side, then flip and cook for another minute or so. Keep pancakes warm in a low oven and repeat for remaining batter.
Serve pancakes with extra butter and salted caramel. Dust with icing sugar.