| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 18g | 3g | 45g |
| sugars | fibre | protein | salt |
| 15g | 3g | 9g | 0.3g |
There are few dishes that quite embody the richness of my Cuban and Spanish roots like these Mamey Sapote Pancakes with Maple Syrup. This tropical breakfast food, with its blend of island sweetness and traditional brunch elements, is not just a treat for the taste buds – it’s also a dance of cultures, much like the vibrant city of Miami that I call home.
The Sweet Dance of Mamey Sapote
For those not familiar, mamey sapote is a tropical fruit native to Central America, with a unique sweetness that brings a splash of the Caribbean into every bite. What I adore about this recipe is how beautifully the sweet, sub-tropical musk of the mamey complements the light fluffiness of the pancakes – evoking those sunny Miami mornings in every mouthful.
Complementary Flavors
The fragrant kick of cinnamon and the warming hint of nutmeg intertwine superbly with the mamey sapote, creating a delightful symphony of flavors. The optional walnuts add an enjoyable crunch, while a drizzle of maple syrup brings a classic touch to this innovative recipe. Fans of apple pancakes or coconut pancakes will certainly enjoy experimenting with this recipe.
A Tonic of Health Benefits
Beyond its terrific taste, the Mamey Sapote Pancakes with Maple Syrup recipe is also brimming with healthful elements. Mamey sapote is rich in antioxidants, fiber, and vitamins A and C, which support heart health and immunity. When paired with the protein from the eggs and the healthy fats from the chopped walnuts, this tropical breakfast can add a useful nutritious boost to your day.
So, whether you’re a fellow Miami local, someone with a love for Caribbean flavors, or just a food explorer looking for a new breakfast adventure, give these Mamey Sapote Pancakes with Maple Syrup a try. And as we say in Miami – “Buen provecho!”
What You’ll Need
- 1 cup of all-purpose flour
- 2 tablespoons of sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 egg, beaten
- 1 cup of milk
- 2 tablespoons of vegetable oil
- 1 mamey sapote, peeled, pitted, and pureed
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/2 cup of chopped walnuts (optional)
- Butter for frying
- Maple syrup for serving
Method
Step One
Start by gathering all your ingredients. Once collected, sift together the all-purpose flour, sugar, baking powder, and salt in a large mixing bowl to remove any lumps and to aerate the mixture.
Step Two
In another bowl, lightly beat the egg and combine it with milk, vegetable oil, and the pureed mamey sapote. Mix until well blended.
Step Three
Slowly stir the wet ingredients into the dry ingredients until just combined. Try to avoid over mixing as this can lead to tough pancakes. The batter should be slightly lumpy.
Step Four
Add the ground cinnamon, ground nutmeg and optional chopped walnuts to the batter. Stir gently until they’re evenly distributed.
Step Five
Preheat a pan or griddle over medium heat and lightly grease with butter. Ladle the pancake batter onto the hot surface, using approximately 1/4 cup for each pancake. Allow to cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Step Six
Once all pancakes are cooked, serve them warm with a good drizzle of maple syrup. Enjoy your homemade mamey sapote pancakes!
