Ingredients
8 total- 100 g of plain flour
- 1 large egg
- 1 dash of oil, for frying
- 1 pinch of salt
- 300 ml of milk
- 2 passion fruit, cut in half, pulp scooped out
- 4 mandarins (satsumas or clementines also work well), 2 peeled and segmented, 2 juiced
- 20 g of caster sugar
Method
4 stepsStep 1
Sift the flour and a pinch of salt into a bowl. Make a well in the centre, break the egg in and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth, thick batter. Beat well to remove lumps, then stir in the rest of the milk.
Step 2
Heat a little oil or butter in a medium frying pan, then tip off the excess into a bowl. Pour 2 tbsp of the batter into the pan, tilting it as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to 1 min, until golden brown on the underside. Flip the pancake over with a palette knife, cook the other side until golden brown. Slide onto a plate and cook the remaining pancakes one at a time.
Step 3
To make the topping, pour the mandarin juice, passion fruit pulp and sugar into a pan and place over a low-medium heat. Stir and allow the sugar to dissolve. Boil for 2-3 minutes, until syrupy.
Step 4
Add the rest of the fruit, boil for 30 seconds, then remove from the heat and pour over the pancakes.