Mango Pancakes

Pancakes made from flour, grated coconut, mango pulp and cooked rice and filled with mangoes and fresh cream.

Preparation Time: 10 min.
Cooking Time: 20 min.
Serves 4 to 6.

For the pancakes
3/4 cup plain flour (maida)
3/4 cup powdered sugar
4 tbsp grated coconut
2 mangoes, pureed
1/2 cup coconut milk
1/2 cup cooked and cooled rice
1 to 2 tbsp oil

For the filling
1 mango, chopped
1/2 cup fresh cream
2 tbsp powdered sugar

For the garnish
1 tbsp castor sugar

For the pancakes

1. In a bowl, combine all the ingredients except the oil and make a smooth batter.
2. Heat a little oil in a non-stick pan, pour 1 tablespoon of the batter and spread evenly to make a circle.
3. Cook evenly on both sides tilll golden brown.
4. Repeat this process for the rest of the batter.

For the filling

1. Peel and chop the mango into small pieces.
2. Whip the cream with the powered sugar till peaks form. Combine with the mango.

How to proceed

1. Spoon a little filling on each pancake and fold neatly into a semicircle.
2. Repeat with all the pancakes.
3. Arrange on a serving plate and sprinkle castor sugar over.
4. Serve immediately.

1. If mangoes are not in season, use pureed bananas instead and adjust the sugar accordingly.