Tropical Pancakes with Passionfruit Curd
This pancake day take your tastebuds on a tropical journey with our Passion passionfruit curd. Paired with creamy mascarpone, tropical fruits and delightfully tender pancakes it’s a sweet treat not to miss out on.Buy Passion Passionfruit Curd Here
Ingredients
Ingredients (serves 4)
For the Pancake Batter
- 125 g Plain flour
- ⅛ teaspoon Salt
- 1 egg large free range
- 250 ml Whole milk
To Serve
- 1 Medium mango
- 150 g Raspberries
- 1 Kiwi fruit
- 200 g Mascarpone cheese
- 2 tbsp Icing sugar
- 1 tsp Vanilla extract
- 4 tbsp Passion passionfruit curd
Instructions
Instructions
Prepare the batter:
- Measure the flour into a bowl or large wide jug. Add the salt and make a well in the centre. Crack the egg into the well and add ⅓ of the milk. Use a handheld whisk to break up the yolk and mix the milk and egg together briefly
- Keep beating, gradually incorporating the flour from the edges of the bowl
- When all the flour is mixed in, add the rest of the milk, beating until just incorporated. It should have the consistency of single cream – add a little more milk if it looks too thick
- Set aside to rest for at least 30 minutes (or refrigerate if making in advance but allow to sit at room temperature for 1 hour before cooking)
Prepare the Toppings:
- Peel the mango, cut the flesh from the stone and dice finely
- Peel and thinly slice the kiwi fruit
- Put the mascarpone into a bowl with the vanilla extract then sieve the icing sugar in and beat until sooth
- Stir the Passion passionfruit curd to loosen it
Cook the pancakes:
- Give the batter a stir and heat an 8-inch (20cm) frying pan over a medium-hot heat for several minutes
- Drop a small knob of butter into the centre of the pan – it should immediately sizzle. If it does not then continue to heat the pan for a little longer. When ready to cook, tilt the pan to spread the butter out then pour in 3 tablespoons of the pancake batter and gently tilt and swirl the pan to allow the batter to spread out over the base of the pan
- Cook undisturbed for 1-2 minutes until golden brown underneath. Gently shake the pan to loosen the pancake then flip it over (use a fish slice or palette knife) and cook the other side for a further minute
- Remove from the pan and keep warm (see note below), add another knob of butter to the pan and cook the next pancake. Repeat until all batter is used up
- Allow 2 pancakes per serving. Fold them up, layering the fruit, mascarpone and passionfruit curd in as you do so.
Serving Suggestions
- Serve immediately with some flaked almonds and/ or fresh mint leaves scattered on top
Notes
Expert Tips
• To keep the pancakes warm as the entire batch is cooked preheat the oven (140C/275F/ GM1) and place a heatproof plate in there to warm. Each time a pancake is ready, transfer to the plate. Separate each pancake using a sheet of greaseproof paper to ensure they do not stick together and wrap the entire plate loosely in foil to prevent them drying out. • Avoid overmixing the batter as this will activate the gluten in the flour, leading to rubbery pancakes. Stop mixing when a few lumps of flour remain • Let your batter rest once it is mixed to allow the gluten in the flour to relax. The milk will also release a little starch and protein in the flour creating superior pancakes that are light and tender • Consider the size of your frying pan. If using an 8-inch pan use 3 tablespoon batter (allowing 8-10 pancakes). Larger pans will require slightly more batter and will yield less pancakes accordingly. For a 10-inch pan use 4 tablespoon batter per pancake • Be quick to tilt and swirl the pan once the batter is added to ensure the batter coats the entire base of the pan evenly • Remember to add a fresh knob of butter to the pan in between cooking each pancake • Have all the toppings prepared before cooking begins so the pancakes can be quickly assembled once cooked
Buy Passion Curd Here
• To keep the pancakes warm as the entire batch is cooked preheat the oven (140C/275F/ GM1) and place a heatproof plate in there to warm. Each time a pancake is ready, transfer to the plate. Separate each pancake using a sheet of greaseproof paper to ensure they do not stick together and wrap the entire plate loosely in foil to prevent them drying out. • Avoid overmixing the batter as this will activate the gluten in the flour, leading to rubbery pancakes. Stop mixing when a few lumps of flour remain • Let your batter rest once it is mixed to allow the gluten in the flour to relax. The milk will also release a little starch and protein in the flour creating superior pancakes that are light and tender • Consider the size of your frying pan. If using an 8-inch pan use 3 tablespoon batter (allowing 8-10 pancakes). Larger pans will require slightly more batter and will yield less pancakes accordingly. For a 10-inch pan use 4 tablespoon batter per pancake • Be quick to tilt and swirl the pan once the batter is added to ensure the batter coats the entire base of the pan evenly • Remember to add a fresh knob of butter to the pan in between cooking each pancake • Have all the toppings prepared before cooking begins so the pancakes can be quickly assembled once cooked
Buy Passion Curd Here