Coconut pancakes with mango and toffee sauce

24 0

40 minutes

simple

1.: 1 tbspRoast the desiccated coconut in a pan until golden brown, remove. For the toffee sauce, caramelize 50 g sugar in the pan until golden brown. Pour in the cream, simmer for 1–2 minutes while stirring. Pour into a bowl and let cool down.
2.: Melt the butter for the pancakes. Mix 3 tablespoons of unroasted desiccated coconut, flour, baking powder, vanilla sugar and a pinch of salt. Whisk the egg. Stir in buttermilk and melted butter. Stir in the flour mixture, tablespoon at a time.
3.: Heat 1⁄2 tbsp of oil in a coated pan. Bake pancakes in portions. To do this, add 1–2 tablespoons of batter to the pan for each pancake and bake for about 3 minutes on each side over medium heat. Keep the finished pancakes warm.
4.: Bake a total of approx. 16 pancakes with the remaining oil and the rest of the batter.
5.: Mix the crème fraîche and 1 tbsp sugar. Peel the mango. First cut the pulp from the stone and then into thin slices. Mix with honey. Layer 2–3 pancakes with a little crème fraîche and some mango slices.
6.: Drizzle with toffee sauce and sprinkle with roasted coconut flakes.

1 person approx .: