1 Ripe mango
1 c All purpose flour
1/2 c Sugar
1 1/2 ts Baking powder
1 1/2 c Unsweetened coconut milk
2 lg Eggs
4 tb Unsalted butter, melted
2 tb Dark rum
1 1/2 ts Pure vanilla extract
1/2 c Shredded coconut
Golden mango sauce, recipe
-follows
Diced fresh mango, garnish
Peel the mango and slice it in half lengthwise to remove the fruit from the
pit. Cut each half lengthwise into thin slices and then cut the slices
crosswise in half; set aside.
In a medium bowl, whisk together the flour, sugar, and baking powder. In
another bowl, whisk together the coconut milk, eggs, melted butter, rum,
and vanilla extract. Pour the liquid ingredients and mix with the whisk,
stopping when everything is just combined. (Don’t worry if the batter is a
bit lumpy.) With a rubber spatula, gently but thoroughly fold in the
shredded coconut.
If necessary, lightly butter, oil, or spray your griddle or skillet.
Preheat over medium heat or, if using an electric griddle, set to 350
degrees F. If you want to hold the pancakes until serving time, preheat
your oven to 200 degrees F.
Spoon 1/4 cup of batter onto the griddle for each pancake, allowing space
for spreading. Arrange a few slices of mango on each pancake. (If you have
an leftover mango slices, you can dice them and use them for garnish.) When
the underside of the pancakes are golden and the tops are speckled with
bubbles that pop and stay open, flip the pancakes over with a wide spatula
and cook until the other sides are light brown. Serve immediately, or keep
the finished pancakes in the preheated oven while you make the rest of the
batch.
Yield: 14 pancakes
NOTES : Cooking live
Yields
1 Servings
