Name: Coconut mango pan cake recipe by safiya abdurrahman khan at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 225g all purpose flour; 40g grounded coconut; 185ml coconut milk; 185ml milk; 1 tablespoons caster sugar; 2 Mango Puree; 2 egg lightly whisked; Melted butter, for brush; Whipped cream; Melted chocolate; Some shredded chocolate

Ingredients Serving: 4

225g all purpose flour
40g grounded coconut
185ml coconut milk
185ml milk
1 tablespoons caster sugar
2 Mango Puree
2 egg lightly whisked
Melted butter, for brush
Whipped cream
Melted chocolate
Some shredded chocolate

Instructions

Combine flour and coconut in a large bowl.
Whisk egg, coconut milk, mango puree, milk and sugar .
Stir into flour mixture. Set aside for 30 mins to rest.
Heat a medium non-stick frying pan over medium-low heat.
Lightly brush with melted butter. Pour 1/4 cup (60ml) batter into the pan.
Cook for 2 mins or until bubbles appear on the surface. Carefully turn and cook for 1 min or until golden.
Stack the pancakes on serving plates.
Whip cream until fluffy and soft peak seem.
Take one pan cake, apply whipped cream evenly on it.
Put second pan cake and repeat the same process until, cakes finished.
Top up with some shredded chocolate and melted chocolate .

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