Coconut Pancakes with Fresh Mango
Baking and Desserts • European
Description
Coconut pancakes with fresh mango
Ingredients
- Sugar 3 tablespoons
- Egg white 3 pieces
- Coconut Milk 1¾ cups
- Salt 0.1 teaspoons
- Wheat Flour ¾ cup
- Cardamom ¾ teaspoons
- Desiccated coconut 0 oz
- Milk ¼ cup
- Butter 5 oz
- Mango 2 pieces
- Powdered Sugar to taste
Step-by-Step Guide
Step 1
In a bowl, whisk together the coconut milk, eggs, sugar, cardamom, and salt. Then add the flour, shredded coconut, and milk. Mix well until smooth.
Step 2
Heat a frying pan over medium heat, grease it with butter, and pour in about 0.25 cup of batter (the amount of batter depends on the size of the pan — the pancakes should be thin), spreading it across the surface. Cook until golden brown for 2 minutes, then flip and cook for another minute. Repeat the same with the remaining batter, greasing the pan with butter. After transferring the cooked pancake to a plate, spread a thin layer of butter on top.
Step 3
Meanwhile, peel the mango and slice it thinly.
Step 4
Wrap a couple of slices of mango in each pancake and place them on a plate. Sprinkle with powdered sugar and serve.
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