Baked Coconut Mango Pancakes

Simple and quick but delicious, these soft and slightly custard-y baked pancakes make as wonderful a treat on a weekend morning with a mug of hot coffee as they would for dessert, and are best eaten hot out of the oven. Made with coconut milk, fresh mango pieces and just a hint of cardamom, this is another and slightly more exotic variation on the baked strawberry pancakes that proved to be so popular last summer.

Baked Coconut Mango Pancakes

Recipe by Lisa Turner Published on February 23, 2009 Easy, soft, light and creamy baked pancakes with coconut, mango and cardamom Print this recipe Ingredients: 2 tablespoons butter 4 eggs, separated 1 cup coconut milk 1 cup all-purpose flour 2 tablespoons sugar 1/8 teaspoon ground cardamom 1 large ripe mango, peeled and sliced into small wedges icing sugar Instructions: Heat an oven to 425°. Place 1 tablespoon of butter in each of two deep 9-inch pie plates. Put in the oven to melt.. Beat the egg whites until stiff. In a medium mixing bowl, beat the egg yolks with the coconut milk, flour, sugar and cardamom. Fold the egg whites into the batter. Remove the pie plates from the oven and pour half of the batter into each. Arrange the mango pieces on top. Bake for 15 ti 20 minutes, until golden on top and a cake tester or toothpick inserted in the middle comes out clean. Remove from the oven and run a rubber spatula around the edges of the pan to loosen the pancake. Sprinkle with icing sugar and cut into slices for serving hot or warm. Makes two 9-inch pancakes

If you liked this recipe you may also enjoy:
Baked Strawberry Pancakes
Baked Blueberry & Peach Pancakes
Mango Barley Porridge with Blackberries

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