Mango Mojito Pancakes 

with Passionfruit and Coconut Yoghurt 

I know Shrove Tuesday (or pancake day, for the food-conscious out there), has been and gone, but I had a lot of things on my plate (like these delicious crêpes). Honestly, what with work and getting other recipes up on the blog, I kind of got sidetracked. 

But no more! These fantastic pancakes are available for your degustation. If you make them. Which you should. 

On the pancake days of old, when my sister and I were little, it was always my mum's crêpe-like pancakes for tea with the simple, perfect topping we had during holidays in France: sugar and lemon. Then, when we got older, we'd have a slightly thicker, fluffier pancake for breakfast on Shrove Tuesday, again, with sugar and lemon. 

But this year, I decided the time had come for something new. I often make buttermilk blueberry pancakes with compote and yoghurt, or crêpes with tropical fruits and yoghurt, but when I came across this recipe I knew it'd be perfect for pancake day. My mum loves mango, and she possibly enjoys a mojito even more- so with the combination of tangy, lime and rum-cooked mango, creamy coconut yoghurt and a sprinkling of passionfruit and lime zest, what was not to love? 

This is next level in the world of pancakes, so if you want to up your pancake game, why not serve these up at your next brunch and wow your friends? (if you partake in such things, that is. My friends still tend to be sleeping in when it's a respectable hour for brunch). 

Mango Mojito Pancakes

with Passionfruit and Coconut Yoghurt 

Serves 4 

• Prep: 15 mins
• Cooking: 15 mins
• 30 mins total 

Ingredients:

• 2 Ripe Mangoes, peeled, stoned and sliced 
• 1/2 tbsp golden rum 
• 1/2 tbsp apple juice 
• 1/2 tbsp light brown muscovado sugar 
• Finely grated zest and juice of 1 lime
• 1 tbsp shredded fresh mint 
• 120g natural coconut yogurt, to serve
• The insides of 2 passionfruit 

For the pancakes: 

• 100g plain flour
• 1 medium British Blacktail Free Range Egg
• 300ml milk
• A little sunflower oil, for greasing 

Method:

1.      Place the 1/2 the mango in a heatproof bowl. Gently heat the rum and apple juice and sugar in a pan, stirring until the sugar dissolves. Hold a match over the vapours and stand back, letting it flambée. Add the other 1/2 of the mango to the pan and cook on a low heat for 5-7 mins. 

2.     Pour the cooked mango and the sauce over the mango and set aside to cool. Add most of the lime zest, juice and mint to the cooled mango, then chill until ready to serve.

3.     Place the flour and a pinch of salt in a bowl. Make a well in the centre and crack in the egg and a little of the milk. Whisk together, gradually incorporating the remaining milk to make a smooth batter.

4.     Lightly grease a 20cm heavy-based non-stick frying pan. Add enough batter to thinly coat the pan’s base and cook over a medium heat for about 1 minute, or until golden brown. Flip over and cook the other side until golden brown.

5.     Put two or three slices of mango on the top half of a crêpe and fold the other half up. Put another few slices on the pancake then fold from the side to make a triangle and cover the mango. Repeat and then place 2 pancakes on each plate and top with the leftover mango and dollop on some yoghurt. Drizzle over the leftover rum and lime sauce, spoonfuls of passionfruit and the remaining lime zest. Serve deliciously warm. 

Adapted from Waitrose mango mojito pancakes