John Myers
Contents
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Ingredients
- 150 g Flour
- 20 g Sugar
- 1 packet Baking powder
- 1 packet Vanilla sugar
- 2 Pc. Eggs
- 150 ml Milk
- 100 g Butter
- 2 Pc. Mango
- 2 tbsp Sour cream
- 50 ml Coconut milk
- 50 g Coconut flakes
- 100 ml Cream
- 1 packet Vanilla sugar
- 1 bunch Mint
- 1 Handful Arugula
- 2 Handful Walnuts
- 4 tbsp Honey
- 2 Pc. Passion fruit
- 1 Pc. Lime
- 1 Pc. Orange
- 100 g Bitter couverture
- 1 pinch Chilli flakes
Instructions
- Mix the flour, sugar, eggs, milk and baking powder into a pancake batter.
- Peel the mango, leave 6 nice wedges, roughly chop the rest, puree with coconut flakes, coconut milk and sour cream and refrigerate.
- Chop the mint, add half of it to the pancake batter. Mix the other half with the chopped rocket, crushed walnuts and honey to make a pesto.
- Bake a thick pancake in butter.
- Whip the cream with vanilla sugar.
- Melt the chocolate.
- Cut the pancakes into strips and place them at the bottom in a glass, then layer the cream, mango cream and pesto on top. Scrape out the passion fruit and spread the pulp on top. Decorate with two mango wedges and two chili flakes each. Top with a little melted chocolate and orange zest.
- Image rights: Wiesegenuss
Nutrition
Serving: 100gCalories: 315kcalCarbohydrates: 29.8gProtein: 3.7gFat: 20.2g
