Pancake Series : #1 Mango Pancakes
I have featured pancakes in my past post about breakfast but I would like to feature them again- this time in different variations. I have a foolproof and tested pancake batter recipe which suits my taste because of its soft and incredible texture so I will not veer away from it too much and just explore other areas in terms of toppings, flavors and add-ons. Today, I decided to make mango-flavored pancakes served with whipped mango crème and fresh mango. Here’s how to make them:
Mango Pancakes with Whipped Mango Crème
3 cups all-purpose flour
8 tbsp sugar
6 tsp. baking powder
1 tsp. salt
3 jumbo or extra large beaten eggs
6 tbsp vegetable oil
2 ½ cups milk
1 tbsp mango extract
Combine dry ingredients in a large bowl then add the wet ingredients. Mix thoroughly with a wire whisk till all lumps disappear.
Heat oil on a pancake griddle or non-stick pan. (You will only do this for the first pancake just to grease the pan.
Add a ladleful of pancake batter- I use a little less than 1/3 cup per pancake. Flip when bubbles start to appear. Cook for another minute then transfer to a platter. Repeat the process except again- addition of oil to the pan. The batter has oil in it already. Serve with whipped mango crème and sliced mangoes on the side.
1 pkg. Neufchatel cheese, softened
2 ripe mangoes peeled, pitted and sliced
1 cup confectioner’s sugar
2 cups well chilled Lite Cool Whip
Using an electric mixer, mix Neufchatel cheese and confeftioner's sugar till creamy. Add in the sliced mangoes and continue mixing till mangoes are broken to tiny bits and mixture becomes smooth. Using a rubber spatula, fold in the Cool Whip and refrigerate before using. It is also an ideal cake filling and frosting.