Baked Coconut Mango Pancakes

Simple and quick but delicious, these soft and slightly custard-y baked pancakes make as wonderful a treat on a weekend morning with a mug of hot coffee as they would for dessert, and are best eaten hot out of the oven. Made with coconut milk, fresh mango pieces and just a hint of cardamom, this is another and slightly more exotic variation on the baked strawberry pancakes that proved to be so popular last summer.

Baked Coconut Mango Pancakes

2 tablespoons butter
4 eggs, separated
1 cup coconut milk
1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon ground cardamom
1 large ripe mango, peeled and sliced into small wedges
icing sugar

Heat an oven to 425°. Place 1 tablespoon of butter in each of two deep 9-inch pie plates. Put in oven to melt.

Beat the egg whites until stiff. In a medium mixing bowl, beat the egg yolks with the coconut milk, flour, sugar and cardamom.

Fold the egg whites into the batter. Remove the pie plates from the oven and pour half of the batter into each. Arrange the mango pieces on top.

Bake for 15-20 minutes, until golden on top.

Remove from the oven and sprinkle with icing sugar.

If you liked this recipe you may also enjoy:

Baked Strawberry Pancakes
Baked Blueberry & Peach Pancakes
Mango Barley Porridge with Blackberries