Mango Pancakes
Ingredients:
For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup diced fresh mango (about 1 medium mango)
For the Mango Sauce:
- 1 cup diced fresh mango (about 1 medium mango)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1/4 cup water
Optional Toppings:
- Whipped cream
- Fresh mango slices
- Maple syrup or honey
- Mint leaves for garnish
Instructions:
1. Prepare the Mango Sauce:
- In a small saucepan, combine 1 cup diced mango, sugar, lemon juice, and water.
- Cook over medium heat, stirring occasionally, until the mango is soft and the mixture is slightly thickened (about 5-7 minutes).
- Remove from heat and let it cool slightly, then blend until smooth using a blender or immersion blender. Set aside.
2. Make the Pancake Batter:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined (it’s okay if there are a few lumps).
- Gently fold in the diced mango.
3. Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake and the edges look set (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown and cooked through.
- Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven if desired.
4. Serve:
- Serve the pancakes stacked on a plate, topped with the mango sauce.
- Add optional toppings like whipped cream, fresh mango slices, maple syrup or honey, and mint leaves for garnish.
Enjoy your Mango Pancakes, a delightful breakfast that brings a taste of the tropics to your table!
