Hotcakes with Mango and Banana Saute


- 150g of self raising flour
- 1/4 tsp of baking powder
- Tiny pinch of sea salt
- 1 large egg
- 250ml of buttermilk
- 6 tbsp of desiccated coconut
- A little Donegal Rapeseed Oil for frying
- Natural yoghurt, to serve

Banana & Mango Saute:
- 25g of butter
- 1 large, firm, ripe mango, peeled and cut into bite-sized pieces
- 2 large bananas, peeled and thickly sliced
- 1 tbsp of maple syrup


  • Put the flour, baking powder and salt into a bowl. Make a slight dip in the middle and crack an egg, then add buttermilk and mix until smooth with a fork or small balloon whisk. Finally stir in the desiccated coconut.
  • Put a large non-stick frying pan over a medium heat. Add a little oil, removing any excess with kitchen paper. Spoon three tablespoons of batter into the heated pan and cook for one to two minutes, until little bubbles rise up to the top. Using a spatula, carefully flip over and cook for another minute or so, until golden on both sides.
  • When the hotcakes are done, transfer them to a plate and cover with foil to keep them warm. Wipe the pan with kitchen paper and add a little more Donegal Rapeseed Oil. Continue to make hotcakes with the rest of the batter. You should make about 12 hotcakes.
  • Once all the hotcakes have been made, wipe out the frying pan with kitchen paper and add the butter. Once the butter is melted and sizzling, tin in the mango and bananas, tossing to coat. Saute for two to three minutes, until heated through and just beginning to caramelise.
  • Drizzle over the maple syrup or honey and lime juice, and continue tossing until evenly coated.
  • Arrange three hotcakes on each serving plate. Add a spoonful of yoghurt to each one and spoon over the mango and banana saute to serve.
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Rhonda Laird

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