Coconut pancakes with mango recipe
Coconut Pancakes with Mango recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
Ingredients
| 4 tbsp | shredded coconut |
| 100 g | whipping cream |
| 150 g | crème fraîche |
| 1 | egg |
| 150 g | buttermilk |
| 1 | ripe mango, thinly sliced |
| 50 g | sugar |
| 3 tbsp | butter |
| 150 g | flour |
| 1 tsp | baking powder |
| 1 pack(s) | vanilla sugar |
| 1 pinch(es) | salt |
| 2 tbsp | oil |
| 2 tsp | honey |
| 2 tbsp | icing sugar |
Instructions
In a pan, toast 1 tablespoon of the shredded coconut. Remove from the pan and set aside.
Add the sugar into the pan and cook over low heat until caramelized. Stir in the cream and simmer for 1-2 minutes. Pour the caramel sauce into a bowl and allow to cool.
In a bowl mix together the crème fraîche and the icing sugar. Set aside.
Melt the butter. In a bowl combine the melted butter, the remaining shredded coconut, flour, baking powder, vanilla sugar and a pinch of salt. Beat in the egg and stir in the buttermilk.
In a pan heat a little of the remaining oil. Add always a ladle of the batter and bake about 16 golden pancakes, adding more oil in the pan if necessary. Keep the pancakes warm.
Spread the pancakes with the crème fraîche mixture and divide some mango slices on top. Drizzle over the pancakes some honey and caramel sauce and serve sprinkled with toasted coconut.
Preparation time:
ca. 20 min
ca. 20 min
easy
n/a
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