Coconut minipancakes with mango and cream caramel

Name: Coconut minipancakes with mango and cream caramel
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 6 TABLESPOONS Sugar; 100 g Whipped cream; 1 ripe mango; 200 g Schmand; 4 TABLESPOONS Coconut flake; 150 g Flour; 1 TEASPOON Baking Powder; 1 package Vanillin sugar; 7-10 Tbsp Salt; 3 TABLESPOONS Butter; 1 Egg (Gr. M); 150 ml Buttermilk; 2 TABLESPOONS Oil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

6 TABLESPOONS Sugar
100 g Whipped cream
1 ripe mango
200 g Schmand
4 TABLESPOONS Coconut flake
150 g Flour
1 TEASPOON Baking Powder
1 package Vanillin sugar
7-10 Tbsp Salt
3 TABLESPOONS Butter
1 Egg (Gr. M)
150 ml Buttermilk
2 TABLESPOONS Oil

Directions

1
Caramelise 5 tablespoons of sugar until golden yellow. Stir in cream and simmer for about 1 minute while stirring. Leave to cool.
2
Peel the mango, cut the flesh of the stone into slices. Stir the sour cream with 1 tablespoon sugar until smooth.
3
Mix 3 tbsp. grated coconut, flour, baking powder, vanilla sugar and 1 pinch of salt. Melt butter. Mix with egg and buttermilk. Stir in flour mixture by the spoonful.
4
Roast 1 tablespoon grated coconut in a large coated pan until golden brown. Take out. Heat the oil in the pan in portions. Bake 16-18 mini pancakes from the dough in the pan until golden brown. Keep warm.
5
Arrange 3-4 pancakes each with sour cream and mango. Drizzle with caramel sauce and sprinkle with roasted coconut flakes.