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Pancake with papaya and mini pineapple

This delicious filling of Formosa papaya and mini pineapple adds a tropical twist to pancakes. Serve this exotic creation warm. Surprise your friends or family with this tasty dish.

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Pancake with papaya and mini pineapple

Preparation method

  1. Mix the flour with the vanilla sugar and a pinch of salt in a bowl. Add the milk and continue to beat with a whisk. Add the eggs and mix to create a smooth batter.
  2. Heat a non-stick frying pan (or two). Add a little butter or sunflower oil and bake approx. 8 pancakes. Keep the pancakes warm.
  3. Halve the papaya lengthwise and remove the seeds with a spoon. Remove the skin and slice the flesh into 1 cm cubes.
  4. Remove the top of the crown of the pineapples with a sharp knife. Slice the pineapples into quarters. Remove the skin and slice the flesh into 1 cm chunks.
  5. Squeeze the limes. Melt a tablespoon of butter in the frying pan. Fry the pineapple and the cane sugar on a medium heat until the pineapple starts to caramelise. Add the grated coconut and stir well. Add the lime and orange juice and simmer on a low heat for 3 minutes. Remove the pan from the heat and add the papaya.
  6. Spread the papaya mixture onto each pancake. Roll up firmly. Serve warm.

Nutrition value per person/bite

960 kcal
22 g
34 g
19 g
135 g
79 g
14 g

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