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.
I’ve decided to call myself “The Queen of Leftovers”. The pan grilled chicken from last Sunday, went into a Chicken fried rice with raw mango and basil on Monday. It tasted better than the grilled chicken dish itself. The best part about leftovers is that you can turn into a great rice dish or an omlette, or maybe something more.
Leftover chicken – Shredded
Cooked rice – 2 cups
Raw mango – 1/2 mango grated
Onions – 1 medium, chopped
Ginger garlic paste – 1 tsp
Sesame oil – 1 tbsp
Fish sauce – 2 tbsp
Oyster sauce – 1 tbsp
1. Heat oil, tip in the onions and ginger garlic paste, and let them change colour.
2. Add the chicken, raw mango and basil leaves and saute for a minute or two.
3. Add cooked rice and mix well.
4. Add fish sauce, oyster sauce and mix well.
5. Take off heat and serve.
The fish sauce and oyster sauce are optional. You could go with soy or any other sauce as well. If you have other vegetables like beans, carrots, peppers, mushrooms – toss them in too.
Pancakes make for a great breakfast. Of course, they do. Especially when they’re topped with fruits, chocolate sauce, maple syrup and the likes. I’m *trying* to eat *healthy* these days. Sunday is my cheat day. It’s best when you can cheat on your diet, yet not drive yourself up the wall with guilt. This time I tried going half and half – wheat and plain flour. Instead of maple syrup, it was honey. Topped it all with fresh mango.
Here is my old recipe for pancakes. Just go half and half with the flour, or maybe go all wheat, or maybe multigrain. Or maybe just indulge and we’ll all go on a guilt trip later.
All I did was cut up mango pulp and blend it with some water, milk and sugar. Add more water if you want it like juice. You could add a scoop of vanilla ice cream and turn it into mango milkshake.
For breakfast while in office I happen to order this muesli, yoghurt mousse with fruit kind of dish which seemed very doable. And so I did. The next day I brought something similar for my colleagues and along with the dish I too became a hit. I understand it’s healthy and everything, but I promise that wasn’t intentional.
Muesli – 3 tbsp
Assorted fruits – cut up mango, apple, strawberry and the likes
Hung curd – 1/2 cup
Sugar syrup – 3 tbsp (you could use honey if the sugar scares you)
1. Whip the hung curd with sugar syrup and keep aside.
2. In a bowl tip the muesli in first and top it with the cut fruits, leaving a few for garnish.
3. Now top this with the hung curd mix and garnish with remaining cut fruits.
Serve for breakfast.