27 Feb 2017 Sweet
These are a deliciously zingy alternative to a traditional pancake serving. They screech of the Caribbean with the tropical flavours of coconut, mango, ginger and lime.
Place the flour in a large bowl and make a well in the centre. Pour the coconut milk, eggs, milk and half of the butter in and whisk together until all the flour is incorporated to give a smooth batter. Set aside (this can also be prepared a day or two in advance).
Peel and dice the mango and place in a medium bowl. Finely chop the stem ginger and toss through the mango along with the ginger syrup.
Spoon the yoghurt into a medium bowl and stir the lime zest and juice through.
Next, cook the pancakes. Using kitchen paper, rub some of the remaining butter into a large non-stick pan and warm over a medium heat. Pour a small ladleful of the batter into the centre of the pan and swirl the pan a little to spread it evenly into a circle.
The pancake will cook on this side in less than a minute, so working quickly, use a spoon to drizzle a little more of the batter haphazardly all around the edge to give a lacy doily effect. The drizzle needs to be not so thin where it is very delicate when turning and not so thick where it blends into blobs!
Have a peak underneath with the help of a spatula or palette knife and carefully flip or turn the pancake over once golden. Cook on the other side for the same time and remove.
Repeat with the remaining butter and batter, stacking the pancakes between pieces of parchment paper and keeping warm in a low oven if necessary.
Arrange 2 pancakes on each serving plate, folded, flat or ruffled. Spoon some gingery mango on top with a drizzle of the syrup. Then add the lime yoghurt with a scattering of sesame seeds and serve at once.
125g plain flour
400ml can coconut milk
2 eggs, lightly beaten
3 tbsp milk
50g butter, melted & cooled
1 large, ripe mango
1 piece of stem ginger
4 tbsp of stem ginger syrup
150ml Greek style natural yoghurt
zest and juice of ½ lime
1 tsp sesame seeds, toasted