Description
Sweet mango pancakes bring tropical sunshine to breakfast tables with delightful Caribbean flair. Golden, fluffy discs drizzled with ripe mango sauce promise a delectable morning escape you’ll crave again and again.
Ingredients
Scale
Pancake Base:
- 1.5 cups all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp melted butter
Mango Filling:
- 2 ripe mangoes
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Garnish and Topping:
- 1/2 cup whipped cream
- 1 mango (for decoration)
- 2 tbsp powdered sugar
- 1 tbsp mint leaves (optional)
Instructions
- Whisk flour, sugar, baking powder, and salt in a large mixing bowl until thoroughly combined.
- Create a well in the center of the dry ingredients and crack eggs into the middle, then pour in milk and melted butter.
- Gently blend the wet and dry ingredients with a whisk, mixing until a smooth, lump-free batter forms at room temperature.
- Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
- Pour approximately 1/4 cup of batter for each pancake, cooking until small bubbles appear on the surface (about 2-3 minutes).
- Flip the pancake and cook the reverse side for an additional 1-2 minutes until golden brown, then set aside on a warm plate.
- For the mango filling, peel and dice two ripe mangoes into small cubes.
- Combine mango pieces with sugar, lemon juice, and vanilla extract in a saucepan, simmering over low heat for 5-7 minutes until the mixture thickens slightly.
- Allow the mango compote to cool to room temperature.
- Spread a generous spoonful of mango filling in the center of each pancake and fold the sides to create a neat parcel.
- Garnish with freshly whipped cream, additional mango slices, a dusting of powdered sugar, and optional mint leaves.
- Serve immediately while pancakes are warm and filling is soft.
Notes
- Choose ripe, sweet mangoes for the most intense flavor and natural sweetness in your pancakes.
- Avoid overmixing the batter to keep pancakes light and fluffy, stopping when just combined.
- Keep pancakes warm in a low-temperature oven (200°F) while preparing the entire batch to maintain optimal texture.
- Swap regular flour with gluten-free alternatives like almond or coconut flour for a dietary-friendly version of the recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 24 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg