Making the most of mango season, and the fact that it’s Sunday, meant mango for breakfast. I’m certain these pancakes aren’t an innovation. But I didn’t look up the recipe. I tried them on my own and they turned out just as expected. Delicate and decadent. You can taste the cream cheese and the mango in the pancake itself. They’re also very soft and moist, so no need to bathe them in syrup. Top with more mango or any other fruit and you’re good to go.
6 small pancakes
Cream cheese – 1/4 cup
Mango pulp pureed – 1/2 cup
Flour – 1 cup Milk – 1 cup
Egg – 1
Baking powder – 1 tsp
Olive or vegetable oil – 1 tbsp
Caster or powdered sugar – 2 tbsp
Salt – a pinch
Garnish options – cut mango, maple syrup, honey.
In a mixing bowl whisk together cream cheese and sugar.
Add mango puree and whisk.
Add the egg, milk and oil. Mix well.
Tip the dry ingredients and fold into the batter.
Heat a nonstick pan and pour a ladleful of batter on it.
Let it cook on medium to low heat. Flip it over once you see a few bubbles on the sides.
Let it cook on the other side for about two minutes or browned.
Serve with fruit and honey, maple syrup, or just as it is.