Recipe Club: Nique Restaurant chef-owner Harrison Hennick’s Thai pancakes

Photos by Josh Tenn-Yuk

If you’re looking for something to shake up your menu, this tasty twist on a traditional dish is the perfect addition. These moreish Thai Pancakes have the sweetness of banana, a tropical hint of coconut and just the right amount of zingy lime.

This recipe was created for Club House for Chefs by Harrison Hennick, Chef-Owner of Nique Restaurant in Hamilton.

Yield: 4 Servings


Pineapple and Chili Syrup

1 cup brown sugar

1 ½ cups water

1 medium-sized pineapple, peeled and cubed ¼ inch x ¼ inch

1 red finger chili, seeded and finely minced

Kaffir Lime Powder

3 oz. kaffir lime leaves

Roasted Chili Peanuts

1 cup peanuts, chopped

1 tbsp. Club House Sriracha and Lime Seasoning 

1 tbsp. vegetable oil

Bruléed Baby Bananas

1 bunch baby bananas

¼ cup white sugar

Coconut Kaffir Lime Pancakes

1 ¼ cups all-purpose flour

1 ½ tbsp. white sugar

1 tsp. baking powder

1 tsp. baking soda

½ tsp. Club House Sea Salt, French Mediterranean

1 can Thai Kitchen Coconut Milk

1 whole egg

1 tbsp. butter, melted

1 tsp. Club House Pure Vanilla Extract

1 tbsp. kaffir lime powder

Coconut Cream

400 ml half & half cream

400 ml whipping cream

400 ml Thai Kitchen Coconut Milk


1 tbsp. kaffir powder

1 tbsp. icing sugar

1 tbsp. mint, fresh

1 tbsp. Club House Coriander Seed, Ground 


For the Pineapple and Chili Syrup: Bring brown sugar and water to a simmer in a saucepan, and reduce until it reaches a syrup-like consistency. Add pineapple and chili. 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 for about 10 minutes at 375 degrees until toasted to a golden brown. Leave to cool and crush.

For the Bruléed Baby Bananas: Peel and cut banana in half. Lay flat on flame resistant surface. Coat banana in sugar and torch until sugars caramelize.

Kaffir Lime Powder: Take lime leaves and set them in the oven at the lowest possible setting, about 10 minutes or until brittle. 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 Kaffir 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 a into non-stick pan and cook each side until golden brown and reserve.

For the Coconut Cream: Combine half and half, 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 bruléed bananas. Next garnish with roasted chili peanuts, icing sugar, kaffir lime powder, mint and coriander.

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