Pancake with papaya and mini pineapple
This delicious filling of Formosa papaya and mini pineapple adds a tropical twist to pancakes. Serve this exotic creation warm. Surprise your friends or family with this tasty dish.
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Ingredients
Pancake with papaya and mini pineapple
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Preparation method
- Mix the flour with the vanilla sugar and a pinch of salt in a bowl. Add the milk and continue to beat with a whisk. Add the eggs and mix to create a smooth batter.
- Heat a non-stick frying pan (or two). Add a little butter or sunflower oil and bake approx. 8 pancakes. Keep the pancakes warm.
- Halve the papaya lengthwise and remove the seeds with a spoon. Remove the skin and slice the flesh into 1 cm cubes.
- Remove the top of the crown of the pineapples with a sharp knife. Slice the pineapples into quarters. Remove the skin and slice the flesh into 1 cm chunks.
- Squeeze the limes. Melt a tablespoon of butter in the frying pan. Fry the pineapple and the cane sugar on a medium heat until the pineapple starts to caramelise. Add the grated coconut and stir well. Add the lime and orange juice and simmer on a low heat for 3 minutes. Remove the pan from the heat and add the papaya.
- Spread the papaya mixture onto each pancake. Roll up firmly. Serve warm.
Nutrition value per person/bite
- kcal
- 960
- protein
- 22 gr
- fat
- 34 gr
-
- saturated
- 19 gr
- carbohydrates
- 135 gr
-
- sugars
- 79 gr
- fibers
- 14 gr
