Madagascan Breakfast Pancake
(Africa 2020 Pairings) (Mofo Gasy) A mango-infused breakfast cake topped with a fruity mango coconut honey and finished with toasted coconut.
Ingredients
2 cups dry pancake mix
½ cup water
3 cups coconut milk divided
4 Tablespoons granulated sugar
2 each whole egg
8 Teaspoons vanilla extract divided
2 cups DOLE Chef-Ready Cuts Mango Cubes thawed
2 cups mango puree
2 Tablespoons honey
60 each Mofo Gasy sub-recipe
2-½ cups Mango coconut honey sub-recipe
as needed powdered sugar for garnish
10 Tablespoons toasted shredded coconut
Directions
To Prepare Mofo Gasy:
1. Add dry pancake mix, water, 1-1/2 cups coconut milk, granulated sugar, eggs, 2 Tbsp vanilla extract and mango cubes into a bowl and whisk until well combined.
2. Using an aebleskiver pan over medium heat, spray liberally with non-stick spray.
3. Pour 1 tablespoon of batter in each mold.
4. Once edges begin to brown, using a skewer, poke the center of the mofo gasy and flip.
5. Continue to cook for an additional 1-2 minutes or until the center is completely cooked.
To Prepare Mango Coconut Honey:
1. Place mango puree, 1-1/2 cups coconut milk, honey and 2 tsp vanilla extract into a medium sauce pot over medium heat and cook until warm and bubbling.
2. Allow to cool and store covered in the refrigerator until ready to use.
To Serve:
1. Place 6 mofo gasy in a shingled stack and place 1/4 cup mango coconut honey sauce in a ramekin.
2. Top with powdered sugar and 1 Tablespoon toasted shredded coconut.