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One-cup pancakes, tropical yoghurt & mango

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 and the milk, you'll be laughing! If you use self-raising flour the pancakes will be more American in style, lovely and fluffy and thick. Plain flour will give you thinner ones, more like European crêpes. 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 Rachel's coconut yoghurt, which is delicious. I've given you a recipe here for making your own similar tropical-flavoured yoghurt. It actually gets better if you let it stand in the fridge for a few hours, as the coconut will soften.

Nutritional Information (amount per serving)

Calories
338kcal
Carbs
44.7g
Sugar
22.7g
Fat
12.1g
Saturates
7.0g
Protein
11.0g

Serves 4   Approx time: 20   Difficulty: super easy

Ingredients

For The Flavoured Yoghurt

  • 2 ripe bananas
  • 1 tablespoon desiccated coconut
  • 250 g natural yoghurt
  • For The Pancakes

  • 1 free-range egg
  • 1 cup self-raising flour
  • 1 cup milk
  • sea salt
  • 25 g butter
  • 2 ripe mangoes
  • 1 lime
  •  

    Method

    Peel your bananas, put them into a large bowl and mash them with a fork. Add the coconut and the yoghurt 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 and a pinch of sea salt. Whisk everything together until you've got a lovely, smooth batter.

    Slice the mangoes away from their stones, score the flesh across and push outwards so that you can slice it off the skin to give you diced mango.

    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 at a time.

    Cook for 1 to 2 minutes and use a spatula to turn 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 kitchen paper, add the rest of the
    butter and start again. Keep going until all the batter is used up.

    Serve straight away, topped with a dollop of flavoured yoghurt, the diced fresh mango, and wedges of lime for squeezing over


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