Saturday, December 20, 2014

Mango pancakes (eggless)

For the pancake:
1 cup plain flour
1 can coconut milk
4-5 strands of saffron
Pinch of turmeric
3 tbsp sugar

1 mango - sliced length wise
1 cup thickend cream

1) Mix all the ingredients for the pancake. 
2) Heat up a pan on low-medium heat. When hot enough, pour a ladleful of pan cake batter and gently spread into a circle using circular motions. Do not make it too thin
3) For soft pancakes, cover and cook for 2 minutes. If you prefer crispy, do not cover but flip and cook the other side after 2 minutes.
4) Take a pancake in a plate, place 2 mango slices in the centre. Fold the exposed side of the pancake to the left on the mango. Fold the exposed right side of the pancake on top.
5) Drizzle with cream 


Tip: If the mangoes are not sweet enough, you may mix sugar with the cream

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