Mango Pancakes

2010 was my busiest, most adventurous year when it comes to baking/cooking. February was the crazy pancake month. I took a basic recipe and tweaked it several times to make some very delicious fruit pancakes. If you enjoy mango as much as I do you'll love these ones. They are very easy to make, light and aromatic. The combination of mango and cardamom is widely used in India and gives these pancakes a plus of flavour.

Mango Pancakes

• 1/2 cup whole wheat flour
• 1 generous tsp baking powder (aluminium-free)
• 1/3 tsp baking soda
• 1/4 tsp cardamom powder (or crush the seeds from 2-3 pods)
• 1 tsp unrefined caster sugar
• pinch of salt

• 1/2 cup soy milk (almond and coconut work great too)
• 1 Tb sunflower oil
• 5 Tb mango pulp (I had some canned sweetened Kesar mango pulp, but you can also use fresh mango if you like)

Note: I used a regular teaspoon and tablespoon to measure.

In a bowl mix the dry ingredients well. Add the milk and mix with a fork or whisk until just combined. Add the oil and lastly the mango pulp. The batter will be quite runny but the pancakes puff up very nicely and get cooked well.

Make them in a non-stick pan on medium heat. If they change colour too fast reduce the heat a little, they should remain golden-brown. Flip them over with a spatula when they are dry around the edges and bubbly on top. Cook for a further few seconds and remove them on a plate.

Serve the pancakes warm with maple syrup, sweet cream or mango ice cream.

Enjoy and spread the magic:)

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