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

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

2 Whisk the eggs in the flour and add the coconut cream and milk.

Whisk all together until a smooth batter. Stir in the chopped fresh ginger. Set aside.

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

4 Melt a knob of butter in a frying pan. Ladle in a little batter and spread to cover the whole pan. Cook the pancake for one minute until bubbling. Flip over and cook on the other side. Sprinkle on the diced mango. Fold into a triangle and put on a serving plate. 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 cream.

Decorate with a mint sprig and dust with icing sugar.

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