Sweet Pancakes with Fruit

Ingredients

• 1 pineapple
• 1 Mango
• 1 Papaya
• 2 carrots
• 3 bananas
• 250 g fresh lychee
• juice of one lemon
• 100 g peanuts
• 3 tbsp sesame seeds
• 5 tbsp sugar
• 350 g flour
• 4 tsp baking powder
• 0.5 tsp ground cinnamon
• Salt
• 2 tbsp Vegetable oil
• 2 Eggs
• 250 ml milk
• oil for frying

Instructions

1. 1.

   Peel the pineapple, quarter lengthwise, remove the core and cut into cubes, discarding the hard inner parts. Peel the mango and slice the flesh away from the pit in small pieces.

2. 2.

   Peel the papaya, halve it, deseed and slice. Wash the carrots and cut crosswise into thin slices. Peel the bananas and cut into 0.5 cm thick slices. Remove the shells of the lychees, extract the pits from the flesh, then halve the fruit. Mix all fruits in a bowl and drizzle with lemon juice.

3. 3.

   Crush the peanuts coarsely and toast them with sesame seeds in an oil‑free pan until fragrant. Remove from heat and stir in 4 tbsp sugar. In another bowl combine the remaining sugar with flour and baking powder; add cinnamon, salt, vegetable oil and eggs, mixing well. Stir in milk and 500 ml water to achieve a thin batter.

4. 4.

   Heat some oil in a large pan. Pour one ladleful of batter into the pan and spread it wide. Cook the pancake for about 1 minute over medium heat. Sprinkle 2 tbsp of the peanut‑sesame mixture on top. Cover and finish cooking for another 1–2 minutes, then fold the pancake in half and remove from the pan. Keep warm at 70 °C until all pancakes are ready.