less than 30 mins
10 to 30 mins
This tropical pancake recipe makes a great alternative to the classic combo of lemon and sugar for Pancake Day.
By Michel Roux Jr.
From Food & Drink
For the pancakes
- 125g/4½ plain flour
- 15g/½oz caster sugar
- pinch of salt
- 4 medium free-range eggs
- 350ml/12fl oz full-fat milk
- 2 tbsp desiccated coconut, toasted
- butter, for frying
For the curd
- 8 large free-range egg yolks
- 120g/4½oz caster sugar
- 160ml/5½fl oz mango juice
- 110ml/3½fl oz passion fruit juice
- 250g/9oz unsalted butter
- fresh pineapple, thinly sliced
- fresh mint, leaves picked
- dusting of icing sugar
- For the pancakes, combine the flour, sugar and salt together, then mix in the eggs with a whisk. Add the milk gradually to avoid any lumps, then stir in the toasted coconut. Leave to rest while you make the curd.
- To make the curd, whisk the eggs, sugar, mango and passion fruit juices together in a saucepan. Place over a medium heat and stir continuously until the mixture thickens – do not boil. Whisk in the butter, cut into small pieces. Cover and leave to cool.
- To cook the pancakes, add a smear of melted butter to a non-stick pan and ladle in some batter, swirling around to coat the pan – it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake.
- To assemble, spread each pancake with the fruit curd and then roll up into cigars. Serve with fresh pineapple, mint leaves and a dusting of icing sugar.
Try Briottet Passion Fruit Liqueur.