Happiness isn’t always in one place.
But my current place and state, mmm…. I do not want anything. Just these pancakes.
Coconuts and mangoes, you are alluring.
Did I tell you, I got three huge mangoes at five cedis last week. It is unusual in Takoradi even when mangoes are in season:(
It has coconut milk, dried coconut flakes and mangoes.
Whiles making this, my sister came in and said “Ah, we eating too much coconuts and mangoes these days”. After her first bite, she screamed “I need more coconuts and mangoes in my life” and rushed out with three.
- 1 cup/ 120g pastry flour
- 2 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup/ 33g shredded coconut I used unsweetened
- Tiny chopped mango About 1/2 cup
- 1 egg beaten
- 1 cup/255ml coconut milk plus 1 tablespoon light, homemade or can
- 1 tablespoon melted and cooled margarine or butter
Using a blender or food processor, pulse shredded coconuts into tiny bits. Mix together with all the dry ingredients.
Beat the coconut milk, butter or margarine and beaten egg together. Pour over the dry ingredients and stir till incorporated. Fold in the chopped mangoes.
Heat a pan over medium heat till a drop of water sizzles on contact.
Put a drop or two of oil in a pan and rub it off using tissue paper. If using a non-stick pan, oiling is not necessary.
Scoop batter by ¼ cup onto the pan, cook for 1 or 2 minutes until small bubbles form on the surface. Using a spatula, flip and cook on the opposite side for 1 or 2 minutes. Repeat the process with the remaining batter. Serve with any syrup of choice or with mangoes or coconuts on top.
Add additional tablespoon of coconut milk if batter is thick. For homemade coconut milk, click here