Cook these irresistible Papaya Pancakes for a light, fluffy breakfast packed with fresh tropical flavour—the perfect way to enjoy ripe papaya any day of the week.

Ingredients          

1 papaya

200g self raising flour

2 tbsp caster sugar

1 tsp baking powder

1 egg, lightly whisked

250ml milk of your choice

20g butter, melted

To Serve – Whipped cream, raspberries, flaked almonds, honey and remaining fresh papaya

Prepare          

Cut papaya in half lengthwise, scoop out seeds. Scoop out about 250g of papaya flesh and puree, set aside. Cut the remaining papaya into cubes, removing the skin and set aside for serving.

In a large bowl, mix flour, caster sugar and baking powder.

In a jug, mix egg, milk and butter and pour into flour mixture, whisk until smooth. Add in papaya pulp and mix through.

Heat a large non-stick frying pan over medium-low heat. Spray with oil. Pour two tablespoons of batter into the pan for each pancake. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for a further 1 -2 minute or until golden. Cook the remaining batter in the same way. This batter will make approximately 12 pancakes.

To serve        

Serve pancakes stacked with cream and papaya cubes between each layer. Alternatively, for a tangy taste, swop cream with yoghurt).

Top with remaining papaya pieces, raspberries, honey and flaked almonds.