Preparation
- Wash the fruit and cut half of it into small, approx. 5 mm cubes. The diced fruit will be added to the dough later.
- Cut the remaining fruit into bite-sized pieces, place in a bowl and set aside.
- Mix the Tempura Batter and milk with a whisk until lump-free and leave to soak for 5 minutes. Then fold the diced fruit, a pinch of cinnamon and coconut flakes into the dough.
- Heat the clarified butter (approx. 2-3 mm high) in a frying pan over a medium heat.
- Pour 1 tbsp of dough into the hot fat for each pancake and flatten slightly. Fry the pancakes slowly on both sides until golden brown and drain on kitchen paper.
- Arrange the pancakes on plates, dust with powdered sugar and garnish with fruit salad.
