Mango Pancakes

These are extremely hard to flip in the pan, but they taste good:

Mango Pancakes by Tarla Dalal

For the pancakes
3/4 cup plain flour (maida)
3/4 cup powdered sugar
4 tablespoons shredded fresh coconut
2 mangoes, pureed
1/2 cup coconut milk
1/2 cup cooked and cooled rice
1 to 2 tablespoons oil
For the filling
1 mango, chopped
1/2 cup fresh cream
2 tablespoons powdered sugar
For the garnish
1 tablespoon castor sugar

Pancakes:
In a bowl, combine all the ingredients except the oil and make a smooth batter. Heat a little oil in a non-stick pan, pour 1 tablespoon of the batter and spread evenly to make a circle. Cook evenly on both sides till golden brown. Repeat.

Filling:
Peel and chop the mango into small pieces. Whip the cream with the powered sugar till peaks form. Combine with the mango.

Spoon a little filling on each pancake and fold neatly into a semicircle. Repeat. Sprinkle assembled pancakes with castor sugar, if desired.