Sweet Pancakes with Fruit
Ingredients
- Exotic fruit salad
- 1 Pineapple
- 1 Mango
- 1 Papaya
- 2 Star fruit
- 3 Banana
- 250 grams fresh Lychee
- juice of lemons
- Walnut and sesame pancakes - Makes 8
- 100 grams Shelled peanut
- 3 Tbsps Sesame seeds
- 5 Tbsps sugar
- 350 grams Pastry flour
- 4 tsps Baking powder
- ½ tsp ground cinnamon
- salt
- 2 Tbsps vegetable oil
- 2 eggs
- 250 milliliters milk
- vegetable oil (for frying)
Preparation steps
For the fruit salad, peel the pineapple and slice into quarters lengthwise. Cut off the stalk and chop into cubes. Remove hard parts of the central stalk. Peel the mango cut the flesh into small slices from the core.
Peel the papaya and cut it in half. Remove the seeds and cut it into slices. Rinse the starfruit and cut crosswise into thin slices.
Peel the banana and cut into 0.5cm (approximately 1/4 inch) thick slices. Peel the lychees and remove the pulp away from the core. Halve the fruit.
Mix the fruit together in a bowl and drizzle with lemon juice.
Crush the peanuts coarsely and toast together with the sesame seeds in a dry skillet. Remove the pan from the heat and stir in 4 tablespoons of sugar.
For the pancakes, combine the remaining sugar with the flour, baking powder, cinnamon, salt, the oil and the eggs and beat everything together. Gradually add the milk and 500ml (approximately 2 cups) of water while stirring. The batter should be thin and liquidy.
Heat some oil in a large skillet. Take 1 ladle of batter, pour into the pan and spread it out. Bake the pancakes for about 1 minute on a medium heat.
Shower the pancakes with 2 tablespoons of the peanut-sesame mix. Cover the pancakes and bake for another 1-2 minutes.
Fold in half and remove from the pan. Place in the oven at 70°C (approximately 150ºF) to keep warm until all the pancakes are baked.
Serve warm with the fruit salad.
