Buttermilk-Mango Pancakes

Ingredients:

  • 2 cups buttermilk
  • 2 tsp baking soda
  • 4 eggs, beaten
  • 2 tbs melted butter
  • 1 cup mango puree or 3/4 cup diced mango
  • 2 cups all-purpose flour
  • 2 tbs granulated sugar

Instructions:

Yield: 20(4 in) pancakes

Preheat and lightly coat griddle with cooking spray. Griddle is hot when a few drops of water dance on it.

Combine buttermilk and soda. Add eggs, butter and mango. Stir. Combine flour and sugar. Add dry ingredients to moist ingredients. Stir. Pour 1/4 cup batter onto hot griddle for each pancake. Turn when tops are covered with bubbles and edges are brown. Repeat procedure with remaining batter.

Tip: Freeze any leftover pancakes up to 1 month. Place wax paper between pancakes and wrap with foil. Warm frozen pancakes in the toaster for a quick breakfast.

Recipe from the book ©Mangos, Mangos, Mangos by Marilyn Rittenhouse Harris. Her recent book, Tropical Fruit Cookbook, published by the University of Hawaii Press, has a chapter on mango as well as forty common and not-so-common tropical fruits. It is available at bookstores everywhere.

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