by Tarla Dalal
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Pancake made using mangoes and coconut.
- Combine all the ingredients in a bowl, except the oil, to make a smooth batter. Keep aside.
- Heat a 125 mm. (5”) non-stick taper pan an degrease it lightly using a little oil.
- Pour 2 tbsp of the batter over it and tilt the pan in a circular motion to make an even circle.
- Cook, using a little oil, till it is golden brown in colour from both sides.
- Fold the pancake to make a semi-circle and spread ½ tsp of fresh cream and sprinkle a little sugar on top.
- Turn the folded pancake upside down and cook on a medium flame for 30 seconds.
- Repeat steps 3 to 6 to make 5 more pancakes.
- Serve hot.
- Spoon a little filling on each pancake and fold neatly into a semicircle.
- Repeat with all the pancakes.
- Serve immediately
- If mangoes are not in season, use puréed bananas instead and adjust the sugar accordingly.
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