One-Cup Pancakes, Tropical Yogurt and Mango
Updated June 10, 2016 
Cookbook
Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
Published by Hyperion
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
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
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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.
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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.
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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.
2009 Jamie Oliver
