Hawain Style Fruit Pancake

Ingredients list for Hawain Style Fruit Pancake

• 1 cup Refined Flour
• 2 tablespoons Coconut Cream
• 2 1/2 teaspoons Sugar
• 2 Eggs
• as required Milk
• 2 Bay leaves
• 1 1/2 cups Cranberry juice
• 1 cup Apple
• 4-5 for garnish Strawberries
• 12 Kiwi,peeled
• 4-5 Gooseberries
• 2 tablespoons Rum
• as required Butter
• 1 cup Mango pulp
• 1 1/2 tablespoons Coconut cream

Method

1. Mix refined flour, cornflour, 1½ tsps sugar and eggs in a bowl. Add milk, little by little, and whisk into a smooth batter.
2. The batter should be slightly thin. Strain the batter into another bowl.
3. Heat a non-stick pan, add bay leaves and cranberry juice and let it cook till it reduces slightly.
4. Cut apple into small pieces, quarter strawberries and gooseberries and chop kiwi. Add 1 tsp sugar to the mixture in the pan and mix.
5. Add apple, kiwi and gooseberries and let them cook. Add strawberries and mix. Remove bay leaves and discard. Add rum and flambé.
6. Add 1 tbsp butter and cook till the fruits are well stewed. Set aside to cool.
7. Heat a non-stick pan, rub a little butter on it. Pour a ladle of batter, rotate the pan so that the batter spreads all around and pour excess batter back into the bowl.
8. Cook on medium heat. Dust the work top with a little flour.When the pancake is cooked it will start leaving the sides of the pan.
9. Remove it from the pan and put it on the work top. Make more pancakes in a similar way.
10. To make mango sauce, cook mango pulp with coconut cream in a non-stick pan, on medium heat, till well blended.
11. To assemble, place one pancake at a time on the work top. Put some of the stewed fruits at one end and roll loosely.
12. Cut thin slices off the two ends of the roll and place them on a serving platter.
13. Drizzle some of the excess juices of the stewed fruits over the rolls, drizzle mango-coconut sauce, garnish with sliced strawberries and serve immediately.

Nutrition Info