| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 8g | 5g | 28g |
| sugars | fibre | protein | salt |
| 8g | 2g | 5g | 0.4g |
The moment those fluffy, golden-hued Mango Pancakes hit your taste buds, a burst of tropical sweetness ensues that’s simply unparalleled. It’s a little exotic, a lot comforting, and brings together two of my favorite food cultures. With the mango providing a nod to the tropical influences found abundantly in Pacific Northwest cuisine and the humble pancake, a staple in many American breakfast tables, the result is a delightful fusion that makes every bite a culinary voyage.
A Love Letter to Dual Heritage
Creating recipes such as the Mango Pancakes, allows me to simultaneously honor my Japanese roots and the culinary landscape of the Pacific Northwest that molded me. The use of mango is an ode to Japan’s penchant for incorporating fresh, vibrant fruits into a diverse range of dishes. You’ll find similarly fruit-based masterpieces in popular Japanese dishes like Mochi or fruit Sando. This pancake recipe could even work well as dessert, paired with a scoop of matcha ice cream for that extra Japanese flair.
A Burst of Tropical Health Benefits
It’s not just the taste that appeals to me; these Mango Pancakes are brimming with nutritional benefits as well! Mangoes, the star ingredient, are a goldmine of vitamins, rich in vitamins A, C, and dietary fiber. They can help boost your immunity, improve digestion, and even enhance skin health. Remember, eating wholesome food is not only about satisfying your hunger, but also about nourishing your body.
So, the next time you’re looking for an uplifting breakfast or an indulgent brunch, why not whip up some Mango Pancakes? Nothing conjures images of tropical holidays and sun-drenched brunches quite like them. The mingling of the tangy mango chunks with the warm, fluffy pancakes is the perfect way to start your day on a bright note.
What You’ll Need
- 1 1/2 cups of all-purpose flour
- 1 tablespoon of sugar
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 1/4 cups of buttermilk
- 1/4 cup of melted unsalted butter
- 2 large eggs
- 1 teaspoon of pure vanilla extract
- 1 large ripe mango, peeled, pitted, and diced
Method
Step One
In a large bowl, combine the 1 1/2 cups of all-purpose flour, 1 tablespoon of sugar, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
Step Two
In another bowl, whisk together the 1 1/4 cups of buttermilk, 1/4 cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of pure vanilla extract.
Step Three
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix – it’s okay if there are a few lumps.
Step Four
Gently fold in the diced mango.
Step Five
Heat a non-stick frying pan over medium heat. Pour 1/4 cup of the batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until browned on the other side.
Step Six
Repeat with the remaining batter, adding more butter to the pan as needed. Serve the pancakes warm. Enjoy your homemade Mango Pancakes!
