Recipe for easy, light Baked Pancakes with Coconut, Mango and Cardamom
2 tablespoons butter
4 eggs, separated
1 cup coconut milk
1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon ground cardamom
1 large ripe mango, peeled and sliced into small wedges
Heat an oven to 425°. Place 1 tablespoon of butter in each of two deep 9-inch pie plates. Put in the oven to melt..
Beat the egg whites until stiff. In a medium mixing bowl, beat the egg yolks with the coconut milk, flour, sugar and cardamom.
Fold the egg whites into the batter. Remove the pie plates from the oven and pour half of the batter into each. Arrange the mango pieces on top.
Bake for 15 to 20 minutes, until golden on top and a cake tester or toothpick inserted in the middle comes out clean.
Remove from the oven and run a rubber spatula around the edges of the pan to loosen the pancake. Sprinkle with icing sugar and cut into slices for serving hot or warm.