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Mango Pancake Recipe

I opted to make these Mango Pancakes the first time since I had some ripe mangos that needed to be used up. I had no idea these would become one of my family's favorite pancake recipes!

Tasty Mango Pancake Recipe For Your Next Breakfast

They're mildly sweetened, fluffy on the inside, and crispy on the outside. What more could you want? I like to top mine with syrup and fresh mango and blueberries! If you liked this breakfast meal, try Strawberry Blackberry Banana Smoothie and Jamaican Banana Fritters!

Ingredients:

  • Mango 
  • Granulated White Sugar
  • Milk
  • Egg
  • Butter, unsalted
  • Extract Vanilla
  • Flour
  • Baking Powder
  • Salt

Instructions:

  1. Begin by chopping and slicing your fresh mango. Blend the fruit with the white granulated sugar in a blender until smooth.

  2. Next, melt the butter and set it aside to cool. Because we're working with eggs, you don't want to add it in too hot.

  3. In a mixing dish, combine the mango mixture, milk, egg, melted butter, and vanilla essence.

  4. In a separate dish, whisk together the flour, baking powder, and salt. To eliminate any lumps, stir the mixture thoroughly.

  5. Whisk together the flour mixture and the mango mixture until the flour combination is completely absorbed into the wet components.

  6. Spray a skillet with cooking spray and heat over medium-high heat.

  7. Next, add 1/4 cup of the batter to the skillet at a time. Make sure the pancakes do not touch and that there is enough area in the pan for you to flip them comfortably.

  8. Cook the mango pancakes for approximately 2-3 minutes on each side, or until golden brown. When the bubbles on top of the batter have completed popping, it's time to flip. When you flip over, you should see little holes. They should be simple to flip.

  9. Finally, if preferred, serve the pancakes with syrup and fresh fruit on top and enjoy!

 

Tips to Make the Perfect Pancake:

  1. Keep an eye on the temperature of your stove to ensure that the outside of the pancake does not burn while the middle is undercooked. Because stove temperatures might vary, the best advice I can give you is to cook the first pancake on its own to evaluate the temperature. Reduce the temperature if it is cooking too rapidly and not done on the interior.

  2. I strongly advise mixing your dry and wet components separately to ensure that everything is thoroughly combined. To remove lumps, whisk the flour, baking powder, and salt together, or sift before using.

  3. If you don't have cooking spray, you can substitute melted butter or any other cooking oil. If you do decide to use melted butter, keep a tight eye on it because butter burns fast.

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