Warm banana pancakes piled high, each spread with a teaspoon that melts at the edges, diced mango on top: Maison Perrotte’s Dark Chocolate Coconut Spread, deep and gently toasty, carries a warm breeze from the tropics.
Makes 8 · 25 min
- Mash 1 ripe banana, then whisk in 1 egg, 3/4 cup (180 ml) milk, 1 cup (125 g) flour, 1 tbsp sugar and 1 tsp baking powder until smooth.
- Cook small ladlefuls of batter in a lightly buttered skillet over medium heat, about 2 minutes per side, until golden and cooked through.
- Spread each warm pancake with 1 tsp of the dark chocolate coconut spread.
- Serve stacked, topped with diced fresh mango.
The star of this recipe: Dark Chocolate Coconut Spread, by Maison Perrotte.
