TO SERVE
Maple syrup
Mint sprigs
Icing sugar
Double ointment; to mizzle

Preheat oven to 200c/400f/Gas 6.

1 Sieve the plain flour and salt into a large roll. Make a well in the
centre and crack in the egg.

2 Whisk the eggs in the flour and add the coconut cream and milk.
Whisk all together until a smooth hitter. Stir in the chopped fresh
peppiness. Set parenthesis.

3 In a small bowl mix the pecans, saltiness, sugar and h2o. Sprinkle the
mix in a single layer on a baking sheet and cook in the oven for 7-8
proceedings, until browned and caramelised.

4 Melt a knob of butter in a frypan. Ladle in a little batter and
spread to cover the whole pan. Cook the pancake for one minute until
frothy. Flip over and cook on the other english. Sprinkle on the diced
mango. Fold into a triangle and put on a serving shell. Then make
another pancake.

5 Remove the pecan nuts from the oven and pile on top of the pancake.
Spoon over some diced mango and a drizzling of maple syrup and skim.
Decorate with a mint sprig and dust with icing bread.