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One-Cup Pancakes, Tropical Yogurt and Mango

Updated February 23, 2016
(1 Votes)

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These are the easiest pancakes to make—you don’t even need scales to weigh your ingredients. All you need is a cup or a mug. As long as you use the same cup for measuring both the flour nd the milk, you’ll be laughing! If you use self-rising flour, the pancakes will be more American in style, lovely and fluffy and thick. All-purpose flour will give you thinner ones, more like European crepes. Great with a sprinkling of sugar and a squeeze of lemon juice (very old school!) or drizzled with maple syrup and served with crispy bacon. Try throwing a handful of blueberries into the batter mix if making American-style pancakes. I also love eating them with coconut-flavored yogurt, which i delicious. I’ve given you a recipe here for making your own similar tropical-flavored yogurt. It actually gets better if you let it stand in the fridge for a few hours, the coconut will soften. 

 Serves4

CostModerate

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationkosher, peanut free, soy free, vegetarian

Equipmentgriddle

Mealbreakfast, brunch

Moodblue, stressed

Taste and Texturebuttery, creamy, fruity, sweet, tangy, tart

Type of Dishpancakes

Ingredients

  • 2 ripe bananas
  • A handful of unsweetened shredded coconut
  • 1 cup natural yogurt
  • 1 egg, preferably free-range or organic
  • 1 cup of self rising flour (see above)
  • 1 cup of milk (see above)
  • 1 teaspoon baking powder
  • Sea salt
  • 2 ripe mangoes
  • 2 tablespoons butter
  • 1 lime

Instructions

To make your yogurt and pancake batter:

Peel your bananas, put them into a large bowl, and mash them with a fork. Add the coconut and the yogurt and mix well. Put this to one side until needed and get started on your pancakes. Crack your egg into a large mixing bowl. Add your flour, milk, baking powder, and a pinch of sea salt. Whisk everyting together until you’ve got a lovely, smooth batter. Slice the mangoes away from their pits, score the flesh across, and push outward so that you can slice it off the skin to give you diced mango.

To cook your pancakes:

Put a large frying pan on a medium heat and add half the butter. When the butter has melted and the pan is nice and hot, use a ladle to spoon the batter into the pan. Each ladleful will make 1 pancake—they’re quite small, so you can cook several t a time. Cook for 1 to 2 minutes and use a turner (spatula) to flip them over when they start to brown on the bottom and get little bubbles on the top. When cooked on both sides, transfer them to a plate, carefully wipe the pan clean with paper towels, add the rest of the butter, and start again. Keep going until all the batter is used up.

To serve your pancakes:

Serve straight away, topped with a dollop of flavored yogurt, the diced fresh mango, and wedges of lime fr squeezing over.

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