Chunky Mango Pancakes 

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Mango lovers will enjoy these scrumptious pancakes!

Suggestions:

These pancakes freeze well so can be prepared in advance and gently defrosted overnight in the refrigerator.

Calypso™ mangos are recommended for their small seed and firm, fibreless flesh.

Ingredients:

1 mango (Calypso™ variety recommended), cut into small chunks

1 cup self-raising flour

10 1/2 oz diet vanilla or honey yoghurt

3 large eggs

1 canola oil spray

5 1/4 oz diet fruit yoghurt (for serving)

2 mangoes (Calypso™ variety recommended), peeled and cut into segments (for serving)

Directions:

Sift self-raising flour into a bowl. Make a hollow in centre of the flour, add the vanilla or honey yoghurt and eggs. Using a wire whisk, gently stir until ingredients are combined. Do not overbeat the ingredients. Stir in the mango cubes.

Heat a large frying pan and lightly spray with canola oil. Spoon in 2 tablespoons of batter per hotcake, reduce heat to low, cook 1 minute or until bubbles appear on surface. Turn over cook further 30 seconds or until firm to touch. Remove, keep warm. Repeat procedure until 12 hotcakes are made.

For each serving, layer 3 hotcakes with sliced mangoes and dribbles of fruit yoghurt.

Author:

The Harvest Company

Member Comments: (1)

By: noraapril - 2011-06-21