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Categories:
flour custard powder coconut milk egg mangoes powdered sugar filling heavy cream powdered sugar vanilla
Viewed: 61 - Published at: 5 years agoIngredients
- 2/3 cup flour
- 2 tbsp custard powder
- 1/4 cup coconut milk
- 1 None egg
- 2 None mangoes, peeled and sliced (or 1 can (15 oz) sliced mango, drained)
- None None Powdered sugar, mint leaves, to serve
- None None FOR THE FILLING
- 1 1/4 cups heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Method
- Sift flour and custard powder into a large bowl. Whisk 1 cup water, coconut milk and egg in a medium bowl. Add to dry ingredients, whisking to form a smooth batter.
- Heat a 7-inch nonstick skillet on high heat. Spray with no stick cooking spray. Pour 1/4 of the batter into the skillet. Cook for 1-2 mins, then turn and cook for 1 min. Repeat with remaining batter.
- For the filling, beat cream, sugar and vanilla in a medium bowl with an electric mixer until soft peaks form.
- Place a dollop of filling on each pancake and top with mango. Fold to enclose. Dust with powdered sugar and sprinkle with mint leaves.
