Coconut pancakes with mango, crème fraîche and caramel

Name: Coconut pancakes with mango, crème fraîche and caramel
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 TABLESPOONS Coconut flake; 50 g + 1-2 tablespoons sugar; 100 g Whipped cream; 150 g Fresh cream; 3 TABLESPOONS Butter or margarine; 150 g Flour; 1 TEASPOON Baking Powder; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 150 ml Buttermilk; 2 TABLESPOONS Oil; 1 small mango; 1-2 TEASPOONS Honey

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 TABLESPOONS Coconut flake
50 g + 1-2 tablespoons sugar
100 g Whipped cream
150 g Fresh cream
3 TABLESPOONS Butter or margarine
150 g Flour
1 TEASPOON Baking Powder
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
150 ml Buttermilk
2 TABLESPOONS Oil
1 small mango
1-2 TEASPOONS Honey

Directions

1
Roast 1 tbsp. grated coconut in a pan without fat until golden brown, remove. Heat 50 g sugar in a frying pan and let it caramelize golden brown. Add cream, simmer while stirring for 1-2 minutes, pour into a bowl and let cool off.
2
Stir crème fraîche and 1-2 tbsp. sugar until smooth. Melt the fat. Mix 3 tbsp. unroasted grated coconut, flour, baking powder, vanillin sugar and salt. Whisk the egg with a whisk. Stir in milk and liquid fat.
3
Stir in the flour mixture by the spoonful. Heat 1 tablespoon of oil in a coated frying pan. For each pancake (5-6 cm Ø), add 1-2 tbsp. dough 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 slice. Sprinkle slices with honey. Arrange pancakes with crème fraîche and mango slices on plates.
5
Drizzle with caramel sauce and sprinkle with roasted coconut flakes.