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Fluffy Mango Pancakes

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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Pancake Batter
  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1/2 cup mango purée fresh or canned
  • 1 large egg
  • 3 tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extract
For the Mango Mix-ins and Topping
  • 1 large ripe mango finely diced
  • 1/2 cup maple syrup
  • Whipped cream optional
  • Fresh mint leaves for garnish

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate medium bowl, whisk the milk, mango purée, egg, melted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are okay!
  4. Gently fold in half of the diced mango pieces into the batter.
Cooking
  1. Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease with a small amount of butter or oil.
  2. For each pancake, pour about 1/4 cup of batter onto the griddle.
  3. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
  4. Flip carefully and cook for another 1-2 minutes until the other side is golden brown and the pancake is cooked through.
Finishing
  1. Stack the warm pancakes on a plate.
  2. Top with the remaining diced mango pieces.
  3. Drizzle generously with maple syrup and add a dollop of whipped cream if desired.
  4. Garnish with a fresh mint leaf and serve immediately.