Rye and Beer Pancakes for Two:

The beer in this sumptuous feast, creates a wonderfully light effect on what can otherwise be a heavy pancake.

Whisk two eggs, a half can of beer, a tablespoon of ginger powder, a pinch of salt and a pinch of baking powder into a decent size bowl of any kind.

Turn on a frying pan on medium/high with three table spoons of olive oil so it will be ready when the batter is done.

Add in one or more cups of rye flower, stirring constantly until you have a batter that is neither too runny or too thick to pour easily.

Using a soup ladle, put a large ladle full into the oiled hot pan and spread the batter out a little.

Once little holes appear all over the pancake, it is ready to be flipped.

Allow the pancake to rise a little and cook for a similar amount of time on the other side.

Place on a waiting plate with either coconut cream from unshaken cans of coconut milk, or butter.

Repeat the process until you have made about five large pancakes.

Now add more oil to the pan, and add in two barely ripe bananas, pealed and sliced vertically in half. To this you may also add one or two handfuls of either fresh or frozen peaches and/or strawberries.

After the bananas have browned on one side, flip them over.

Pour one third cup of grand marnier in the hot pan, immediately lighting it. This is a lot of fun, more than anything else.

When the liquid is largely burned up and the flame out, divide the contents on top of the two plates, and garnish with either coconut ice cream (mint chip, vanilla or rum raison are all good), or with coconut cream.

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