As a Chinese food connoisseur and an avid pancake lover, I continuously seek innovative and enticing ways to relish this classic comfort food. Recently, I discovered an astonishing recipe that has captivated not only my taste buds but also the hearts of my family members: the magnificent Mango Pancakes!
These delectable pancakes are delightfully easy to prepare and require only a handful of ingredients. You’ll need some succulent ripe mangoes, your favorite pancake mix, milk, and eggs. Simply dice the mangoes and fold them into your batter to create an irresistibly luscious and fruity pancake bursting with vibrant flavors!
What sets these Mango Pancakes apart is their exquisite balance of sweetness and savoriness. The natural, tropical sweetness from the mangoes marries harmoniously with the savory pancake batter, resulting in a satisfying and well-rounded dish. Additionally, these hearty pancakes are surprisingly filling, keeping hunger at bay for hours on end.
The beauty of Mango Pancakes lies in their versatility. You can indulge in them just as they are or elevate your dining experience by incorporating extra toppings for an even more luxurious treat. My personal favorite is a dollop of whipped cream with a light dusting of cinnamon. However, you could also experiment with fresh berries, a drizzle of honey, or even a scoop of velvety vanilla ice cream!
Now, allow me to guide you through the recipe so you can recreate these divine pancakes in the comfort of your own kitchen. To start, gather your ingredients. For this recipe, you’ll need:
And there you have it! As you can see, this recipe couldn’t be any easier to whip up. Just a few minutes of prep work, and you’re all set to cook some scrumptious mango pancakes in no time!
Now, I know what you might be thinking: Where on earth can I get my hands on fresh mangoes? Well, if you’re lucky enough to live in an area where mangoes are in season, simply head over to your local grocery store or farmer’s market to pick some up. But not to worry if they’re out of reach – frozen mangoes will work just fine too! Just make sure to thaw them out before folding them into the pancake batter.
There’s one key thing I want to point out about these pancakes – they’re best when enjoyed fresh off the griddle. They don’t reheat too well, so cook only as many as you plan to eat in one go. If you do end up with leftovers, pop them in the fridge and microwave when needed. Just keep in mind that they won’t be quite as fluffy and mouthwatering as when they were first cooked!
So there you have it – my all-time favorite breakfast recipe! If you’re looking to switch up your morning routine, these mango pancakes are absolutely worth giving a spin. They’re easy-peasy, crazy delicious, and guaranteed to start your day off on a bright note. So why wait? Treat yourself to a stack of these heavenly pancakes today!
- 1 mango
- 140 g milk
- 25 g cornstarch
- 8 g butter
- 2 eggs
- 40 g all-purpose flour
- 50 g granulated sugar
- 250 g whipped cream
- Beat the eggs in a bowl, add sugar and mix well.
- Add the milk and stir until combined.
- Add the flour and cornstarch, and mix well.
- Add the melted butter and stir until combined.
- Sift the mixture through a fine mesh sieve and discard any lumps left in the sieve. Chill the sifted batter in the refrigerator for half an hour.
- Heat a non-stick skillet over low heat, do not add any oil. Spoon a small amount of batter into the skillet and rotate the pan to spread the batter into a round shape. When the edges start to slightly puff up, lift the pancake with a spatula to see if it's cooked. If it is, remove it from the skillet and continue with the next pancake. Repeat until all the batter is used. The pancakes should be golden brown and have a smooth surface.
- Stack the pancakes on top of each other and cover with plastic wrap. Let them cool completely.
- Whip the cream with the granulated sugar until it reaches a stiff peak and has visible lines.
- Cut the mango in half, remove the skin and pit, and cut into long strips.
- Place a pancake on a plate and spread a layer of whipped cream on top, followed by a layer of mango slices.
- Roll up the pancake and tuck in the ends.
- Chill the rolled-up pancake in the refrigerator for better texture. I usually refrigerate them for 2 hours.
- Cut the pancake into slices and enjoy!
- The mango pancake is very soft and tender. With each bite, you'll taste the rich cream and sweet mango.