Coconut pancakes with mango and toffee sauce

Name: Coconut pancakes with mango and toffee sauce
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 4 TABLESPOONS Coconut flake; 50 g + 1 tablespoon of sugar; 100 g Whipped cream; 3 TABLESPOONS Butter; 150 g Flour; 1 TEASPOON Baking Powder; 1 package Vanilla sugar; 7-10 Tbsp Salt; 1 Egg (Gr. M); 150 g Buttermilk; 2-3 TABLESPOONS Oil; 150 g Fresh cream; 1 small mango; 2 TEASPOONS liquid honey

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

4 TABLESPOONS Coconut flake
50 g + 1 tablespoon of sugar
100 g Whipped cream
3 TABLESPOONS Butter
150 g Flour
1 TEASPOON Baking Powder
1 package Vanilla sugar
7-10 Tbsp Salt
1 Egg (Gr. M)
150 g Buttermilk
2-3 TABLESPOONS Oil
150 g Fresh cream
1 small mango
2 TEASPOONS liquid honey

Directions

1
Roast 1 tbsp. grated coconut in a pan without fat until golden brown, remove. For the toffee sauce, caramelise 50 g sugar in the pan until golden brown. Add cream and simmer for 1-2 minutes while stirring. Pour into a bowl and let it cool down.
2
Melt butter for the pancakes. Mix 3 tablespoons of unroasted coconut flakes, flour, baking powder, vanilla sugar and 1 pinch of salt. Whisk the egg. Stir in buttermilk and liquid butter. Stir in the flour mixture by the spoonful.
3
1⁄2 Heat a tablespoon of oil in a coated pan. Bake pancakes in portions. For this, put 1-2 tbsp. of dough per pancake in the pan and bake on medium heat for about 3 minutes on each side. Keep ready pancakes warm.
4
Bake about 16 pancakes with the rest of the oil and dough.
5
Mix crème fraîche and 1 tablespoon of sugar. Peel the mango. Cut the flesh first from the stone and then into thin slices. Mix with honey. Layer 2-3 pancakes each with some crème fraîche and some mango slices.
6
Drizzle with toffee sauce and sprinkle with roasted coconut flakes.