Mango Pancakes
Will someone do me a huuuuuuuuuuuge favor?
Please make these.
These being these lovely looking mango pancakes.
I made them on my blah day, in hopes that the vitamin C + comfort food classic would help break me out of my rut. The batter was absolutely, ridiculously good. I was so pumped on the potential final product.
Then I started having issues. Cooking them was a total bummer. The outside was cooking way quicker than the inside. More than one of the pancakes in the middle of that glorious tower fit the ‘overcooked outside, runny inside’ bill. The smell was turning quickly from slightly sweet to a hint of charcoal. It was no bueno. I salvaged what I could. I sat down, fork in hand and took a bite.
Blah.
The textures were off. It just didn’t taste right. I quickly became bummed that I wasted a perfectly good mango on these pretty pancakes. I ate a couple before giving one to Roma. She wasn’t impressed either. The rest hit the trash. It didn’t help my day any.
So my thought is this, was it my fault [totally possible] or was it the mango’s? I did change a few things in the original recipe, so thus why I think it could be my fault. That’s why I want someone to make them. I want to know if someone else yields the same results before I try wasting another mango on them. I want these to be every bit as awesome as I anticipated them to be.
Please? Pretty, pretty please?
Inspiration: Yasmeen – Health Nut
Ingredients
- 1 cup spelt flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 cup mango puree
- 1/2 teaspoon cinnamon
- 1 cup soy milk
- 1 egg
Preparation
- Whisk together the dry ingredients in a bowl.
- In another bowl, mix together the mango puree, milk, and egg.
- Add the milk mixture to the dry mixture.
- Heat a greased pan on medium.
- Pour 1/4 cup of the batter at a time into the pan.
- Wait until the edges start drying out, and the top bubbles before flipping [I had trouble with this].
- Flip and cook another 30 seconds.
- Remove from pan to a plate [you may or may not want to put these in your oven on the lowest setting to keep warm.
- Attempt to enjoy.
Ok.. I’ll give it a whirl but I’m gonna go with almond milk and buckwheat… I’ll try and let you know this week what the results are 🙂 the potential does indeed sound super yum-tastic!
And this is [another] reason why I love you. I was all out of buckwheat and almond milk when the craving hit. Such is life.
Sometimes pancakes can be so temperamental. You need a hot pan but not too hot – that’s why the outsides cook faster than the insides. New pancake recipes always seem to take a little extra effort. Sounds like they’d be worth it though.