Palm Sugar And Mango Pancakes With Fruit Salad - cooking recipe

Ingredients

2 cups self-rising flour
1/3 cup finely chopped palm sugar or packed brown sugar
1 1/2 cups light coconut milk
2 None eggs, lightly beaten
1 small mango, peeled, pitted and finely chopped
3 tbsp butter, melted
4 None peaches, pitted and cut into wedges
1 None orange, peeled and segmented
2 None passionfruits, pulp scooped out
6 None mint leaves, finely chopped
3/4 cup plain Greek yogurt

Preparation

Sift flour into a large bowl. Stir in sugar, coconut milk and eggs until smooth. Stir in chopped mango.
Heat a small nonstick skillet on medium heat. Brush with a little butter. For each pancake, pour 2 tbsp batter into pan. Spread to a 5-inch round. Cook for 1-2 mins, until bubbles appear on surface. Flip and cook for 1-2 mins, until golden brown and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining butter and batter to make 12 pancakes.
Meanwhile, combine peaches, orange, passionfruit pulp and mint in a medium bowl.
Stack 2 pancakes on each serving plate. Serve with fruit salad and yogurt.