I’m back in New York right now but I have one more post from my time in Berlin – funnily enough it is featuring American pancakes.
I made these for my sister’s boyfriend’s birthday breakfast when we were all in Berlin this summer. We liked the idea of some fresh mango with our breakfast pancakes and adding shredded coconut to the pancake dough makes the whole dish sort of ‘tropical’ which was quite suitable to the temperatures we had this summer! To complete the dish, I made a thick caramel sauce, which was balanced out with some crème fraiche.
The receipe is enough for 4 portions if you’re portion consists of 3 small pancakes. However, to get those 12 pancakes out of the dough, you have to use a strict measurement of 1 tablespoon only per pancake, when it comes to baking them. This means they are very small (for American pancakes at least) but once you assemble them with the fruit, caramel and crème fraiche each portion is actually a filling enough brunch dish.
- 5 tablespoons of shredded coconut
- 50g PLUS 2 tbsp of sugar
- 100g cream (single or whipping works best)
- 150g crème fraiche
- 3 tbsp unsalted butter, melted (blitzed in the microwave for about 10 seconds)
- 150g flour
- 1 tsp baking powder
- 1 pack of vanilla sugar
- 1 pinch of salt
- 1 egg
- 150ml buttermilk
- 1 mango
- 2 tsp runny honey
- 2 tbsp oil
Start by toasting 2 tbsp of the shredded coconut in a dry pan over a low heat. When they have taken on a light brown colour, take them off the heat and leave aside until later.
For the caramel, heat 50g of the sugar in a heavy bottom saucepan until it melts and caramelizes. Add the cream and keep stirring for at least 2 minutes as the mixture boils (on a low heat). If at any point the caramalized sugar becomes lumpy don’t worry about it but keep melting the lumps back in by stirring and boiling it a little longer. Just be careful not to burn the sugar or caramel at any point, as that will result in a bitter sauce!
Cut the mango into slices and drizzle them with the honey, then set aside.
Mix the crème fraiche with 2 tbsp of sugar and set aside.
For the pancakes, mix the 3 tbsp of shredded coconut, flour, baking powder, vanilla sugar and salt in one bowl. In another whisk together the egg, melted butter and buttermilk and add them to the flour mix.
Heat 1bsp of oil in a large pan and drop 1 tablespoon of the pancake mix for each of the 6 mini pancakes. When the bottoms start to brown turn them over and press them down with the back of the pancake flipper, so they are not too thick. Repeat this for the other 6 pancakes.
To serve stacks of three pancakes, start with a pancake, topped with mango, caramel and crème fraiche, topped by another pancake and more of the mango, caramel and crème fraiche and so on.
For the final touch, add some more mango aside the pancake stack and sprinkle the toasted coconut over everything.