Fresh Ginger Pancakes with Caramel Lime Fruits

Serves: 4

Liven up your breakfast with this exotic little number

8 tbsp Bonne Maman Caramel Spread

4 tbsp fresh orange, mango and passion fruit juice [or any other tropical fruit juice]

grated zest and juice of 1 lime

½ papaya, seeded and sliced

¼ pineapple, thinly sliced

50g blueberries

a little melted butter for cooking

200ml tub crème fraîche

125g self-raising flour

3 tbsp caster sugar

1 free-range egg

150ml whole milk

½ tsp baking powder

2 tsp finely grated fresh ginger

Stir together the Bonne Maman Caramel Spread, fruit juice and 2 tsp lime juice with 2 tbsp water.
Put all the fruit in a bowl and stir in 2-3 tbsp of the caramel sauce.
Whisk together the batter ingredients until smooth.
Heat an 18-20cm non-stick pan and brush lightly with melted butter.
Ladle in 50-60ml of batter and tilt the pan so that the batter forms a large pancake. Cook until the surface is covered with bubbles then flip over and cook for a further one minute. Tip on to a plate. Continue until you have used all the batter.
To serve: put the pancakes onto serving plates and spoon a little crème fraîche and caramel fruits onto one half. Fold over and serve drizzled with the remaining caramel sauce and some lime zest.

Print Recipe www.bonnemaman.co.uk/