Mango and coconut pancakes with passionfruit syrup

Phil made these beautiful summery pancakes for breakfast on the weekend. His specialty is exotic breakfasts, which I revel in because I can never summon up the energy to cook anything so intricate in the mornings.

We bought a tray of mangoes this week, a colleague’s daughter’s school was selling them as a fundraiser (by the way, much better idea than chocolates!). So now the house is filled with the delightful smell of Kensington Prides ripening, and we are thinking up creative ways to eat them all.

The passionfruit syrup that I made to go with these is super-fast and easy, but if you really can’t be bothered, then I recommend substituting some passionfruit butter.

Mango and coconut pancakes with passionfruit syrup

Serves 2

For the pancakes:

3 free range eggs, separated

1/2 cup buttermilk

1 cup plain flour

1 tsp baking powder

1/2 cup dessicated coconut

1 mango, cut into 1cm cubes or 1cm-thick strips

For the passionfruit syrup:

2 passionfruit

2 tbs sugar

1 1/2 tbs water

First of all make the syrup. Scoop the pulp and seeds out of your passionfruit, making sure you don’t lose any of the juice. Place the sugar and water in a small saucepan over a low heat, stirring until the sugar has dissolved. Add the passionfruit. Increase the heat to medium-low, stirring the passionfruit pulp through the syrup, until it starts to bubble. Remove from the heat and allow to cool a little before pouring into a small jug.

Place the egg whites in a bowl and beat with an electric mixer or a hand-held egg-beater until soft peaks form. In another bowl, whisk the egg yolks with half the buttermilk, then add the flour, baking powder and coconut, mixing well. Add more buttermilk until you have a thick, dollopy batter.

Gently fold the egg whites through the batter. Melt some butter in a large pan over a medium-high heat, then spoon in the batter. We have a large pan and like to make two pancakes at once, but if you prefer perfectly round pancakes then I’d suggest using a small pan and cooking them one at a time.

Once your pancakes are in the pan, cover the uncooked side with pieces of mango, pushing into the batter a little. At this stage you can sprinkle over some more coconut, if you’re a coconut-aholic like Phil.

Keep an eye on your pancakes and turn them once they’re browning nicely. This is a good time to check the level of heat under your pan—these will be very thick and fluffy pancakes, and if the pan is too hot, the outside will burn before the inside has a chance to cook.

Once cooked, serve your mango and coconut pancakes with the passionfruit syrup and a healthy dose of sunshine.

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One Response to “Mango and coconut pancakes with passionfruit syrup”

  1. votedwithourforks Says:

    thank you for the idea – I used it with my mango and added some other berries fromthe garden. Great flavour.

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