Japanese mango and nutella pancake

Serves : 4

Preparation time: 10 minutes

Cooking time : 10 to 16 minutes

Ingredients

• 4 eggs, whites
• 1 egg, yolk
• 60 ml (4 tablespoons) unsalted melted butter
• 30 ml (2 tbsp.) natural vanilla extract
• 1 pinch salt
• 30 ml (2 tbsp) baking powder (baking powder)
• 60 ml (4 tbsp.) powdered sugar
• 1 lemon, zest
• 310 ml (1 ¼ cups) milk
• 500 ml (2 cups) flour
• 60 ml (4 tbsp.) canola oil
• 60 ml (4 tablespoons) Nutella
• 2 mangoes, cubed
• 60 ml (4 tbsp.) sweetened shredded coconut

Preparation

1. Whisk the egg whites in a bowl until stiff.
2. In a bowl, whisk together the egg yolk, melted butter, vanilla, pinch of salt, baking powder, sugar and lemon zest.
3. Add half the milk, then the flour.
4. Stir in remaining milk.
5. Using a spatula, gradually fold the egg whites into the mixture.
6. Place strips of parchment paper in 4 round cookie cutters to line the inside edges.
7. In a lukewarm frying pan with canola oil, arrange the pastry shells, then spread the mixture halfway up the shells, cover with a lid and cook for 5 to 8 minutes on one side. Then turn them over and cook for a further 5 to 8 minutes.
8. Let cool, then remove the pancakes from the cookie cutters.
9. Place a pancake in the center of each plate, spread the Nutella on top, and scatter over the mango cubes and coconut.