Coconut pancakes with mango, crème fraîche and caramel

For 4 people
  • 4 EL desiccated coconut
  • 50 g + 1–2 tbsp sugar
  • 100 g whipped cream
  • 150 g Crème fraîche
  • 3 EL Butter or margarine
  • 150 g flour
  • 1 TL Baking powder
  • 1 packet Vanillin sugar
  • 1 pinch Salt
  • 1 Egg (size M)
  • 150 ml Buttermilk
  • 2 EL Oil
  • 1 small mango
  • 1–2 TL honey
25 minutes
easy
1.
Roast 1 tablespoon of desiccated coconut in a pan until golden brown, remove. Heat 50 g sugar in a pan and caramelize until golden brown. Pour in the cream, simmer for 1–2 minutes while stirring, pour into a bowl and allow to cool.
2.
Mix the crème fraîche and 1–2 tablespoons of sugar until smooth. Melt fat. Mix 3 tablespoons of unroasted desiccated coconut, flour, baking powder, vanilla sugar and salt. Whisk the egg with a whisk. Stir in milk and liquid fat.
3.
Stir in the flour mixture, tablespoon at a time. Heat 1 tablespoon of oil in a coated pan. For each pancake (5–6 cm Ø) add 1–2 tablespoons of batter to the pan. Fry over medium heat for about 3 minutes on each side, keep warm.
4.
Bake the rest of the dough in the same way. Makes about 16 pancakes. Cut the mango from the stone, peel and cut into slices. Drizzle honey over slices. Arrange the pancakes with crème fraîche and mango slices on plates.
5.
Drizzle with caramel sauce and sprinkle with roasted coconut flakes.
1 person approx:
  • 620 kcal
  • 2600 kJ
  • 10 g protein
  • 39 g fat
  • 56 g carbohydrates

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