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In this recipe, I decided to feature browned butter, a luscious nutty byproduct of subjecting butter to the maillard reaction (aka. caramelization).
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Savory Brown Butter Coconut Pancakes with Mango Pineapple Salsa

In this recipe, I decided to feature browned butter, a luscious nutty byproduct of subjecting butter to the maillard reaction (aka. caramelization).
Course Breakfast
Cuisine Tropical
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 360kcal
Author Abbey Sharp

Ingredients

Brown Butter:

  • 4 tbsp unsalted butter

Salsa:

  • 3 mangos diced
  • 1/2 pineapple diced
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • Juice and zest of 1 1/2 limes
  • 1/2 birds eye chili (the amount is really to your discretion though), very finely minced
  • 1 green onion sliced thin
  • Salt and pepper

Pancakes:

  • 1 1/2 c all purpose flour
  • 2 tbsp brown sugar packed
  • 1/4 c unsweetened shredded coconut
  • 1 1/2 tsp baking powder
  • 1 tsp ground ginger
  • 1/8 tsp ground allspice
  • 1 tsp salt
  • Zest of 1 lime
  • 1 egg beaten
  • 1 c reduced fat coconut milk
  • 3/4 c plus 1 tbsp of low fat milk
  • 2 green onions minced
  • 1/4 c red pepper diced very fine
  • 1/4 c orange bell pepper diced very fine
  • Tiny pinch of finely minced birds eye chili
  • Olive oil and butter for cooking

Instructions

  • To make the brown butter, heat up your skillet over medium heat. Add the 3 tbsp of butter and whisk until melted.
  • It will start to foam a bit, but this is good. Watch it like a hawk until the butter acquires some small brown bits on the bottom of the pan and it smells lovely and nutty. Immediately get it off the heat, and pour it into a little ramekin.
  • Meanwhile, mix together all of the ingredients of the salsa. Taste and season with salt and pepper. Set aside.
  • mix together the flour, sugar, coconut, baking powder, ginger, salt and lime zest.
  • Preheat oven to 200 F.
  • Mix together the egg, coconut milk, and milk in a large bowl until combined (don't overmix, or you will get flat, sad pancakes). Carefully fold in the scallions, bell pepper, and the chili.
  • Heat a teaspoon of butter as well as a good spray of olive oil in your pan over medium heat. Using an ice cream scoop, scoop out a few small pancakes onto the pan. Cook until it starts to bubble on one side, then flip and cook for another 2 minutes or so. Remove and keep warm in the oven while you finish your pancakes.
  • Put a few pancakes on the plate, top with about a teaspoon of the luscious browned butter, and serve with the fruity salsa.

Nutrition

Calories: 360kcal