100 g Plain flour
1 pn Salt
2 lg Eggs
150 ml Coconut cream
120 ml Milk
1 2 1/2 cm pie fresh ginger;
-finely chopped
100 g Pecans
2 tb Light brown sugar
1 tb Water
1/2 ts Salt
1 Ripe mango
Butter for frying
TO SERVE
Maple syrup
Mint sprigs
Icing sugar
Double cream; to drizzle
Preheat oven to 200c/400f/Gas 6.
1 Sieve the plain flour and salt into a large bowl. Make a well in the
centre and crack in the eggs.
2 Whisk the eggs in the flour and add the coconut cream and milk.
Whisk all together until a smooth batter. Stir in the chopped fresh
ginger. Set aside.
3 In a small bowl mix the pecans, salt, sugar and water. Sprinkle the
mix in a single layer on a baking sheet and cook in the oven for 7-8
minutes, until browned and caramelised.
4 Melt a knob of butter in a frying pan. Ladle in a little batter and
spread to cover the whole pan. Cook the pancake for one minute until
bubbling. Flip over and cook on the other side. Sprinkle on the diced
mango. Fold into a triangle and put on a serving plate. Then make
another pancake.
5 Remove the pecan nuts from the oven and pile on top of the pancake.
Spoon over some diced mango and a drizzling of maple syrup and cream.
Decorate with a mint sprig and dust with icing sugar.
Yields
4 servings