Mango-licious

At the moment I am on holiday and we have a few ripe mango's in the kitchen ready to eat and for long while I have been craving pancakes, soo.....I decided to combine the two =D

So I looked online and food two lovely recipes both with two different ideas on what to do with the mango's and also one healthy and the other not so healthy (two seems to be the word of the day). So I thought I would share it with you x


Raspberry & Mango Pancake's

www.twopeasandtheirpod.com

 Ingredients

• 1 cup flour
• 1 1/2 tablespoons sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup buttermilk, plus 2 tablespoons
• 1 tablespoon canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries
• 1/2 cup freshly chopped mango 

1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Then set aside.
2. In a small bowl, whisk together buttermilk, canola oil, egg , and vanilla extract.
3. Pour wet ingredients over the dry ingredients. Whisk until combined. Don't over mix. Gently fold in the raspberries and mango chunks.
4. Heat a griddle pan or non stick skillet over medium heat. Spray with cooking spray or lightly brush with oil. Pour about 1/4 of a cup of pancake batter onto the hot pan. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.
5. Serve pancakes warm with maple syrup and extra raspberries and mango chunks, if desired.

Mango Pancakes with Mango Syrup  

Ingredients

• 1 cup flour
• 1 teaspoon baking powder
• 1/8 teaspoon of baking soda
• 1/2 cup mango puree 
• 1/2 teaspoon cinnamon
• 1/2 cup skimmed milk
• 1 egg
• 1 tablespoon butter,melted

Pancakes

1. Sift together the flour, baking powder, cinnamon and salt in a large mixing bowl.
2. In another bowl, whisk egg along with milk and mango puree. Add wet mixture to dry mixture.
3. Heat non stick pan on medium flame. Grease it lightly with oil. Ladle about 3 tablespoon of the batter onto pan for each pancake. Cook until the top is bubbly and bottom is light brown, flip, and continue cooking for about 30 seconds. Repeat the same for the rest of the batter.

Mango Syrup

Ingredients

• 1 cup Mango puree
• 1 cup water
• 2 tablespoon light brown sugar
• 1 teaspoon corn starch

1. Pour 1 cup of Mango puree, 1 cup of water to a slow boil and 2 tablespoon of light brown sugar into a saucepan and bring to slow boil.
2. Stir together 1 teaspoon corn starch and 2 teaspoon of water in a cup and pour it in the cooking mango syrup while stirring constantly.
3. Cook for a minute and turn off the heat. Serve the syrup with pancakes

Have fun

Cupcake in Training