Eggless Mango Wheat Pancake

I delightfully kick started the 🥭Mango Mania 🥭 2 weeks back. Now, being the mango season, I wanted to explore and evoke my followers to try my experiments with this yellow beauty 💛🥭. I inaugurated the Mango Mania with an ambrosial recipe, Mango Tres Leches.. I experimented with mangoes in all possible ways. It led me to venture mango in this Latin-American delicacy Tres Leches,, by infusing mango in the sponge cake, 3-milk mixture,, and in the  cream cheese frosting. Check out the recipe and handle the mango fever🥭🥭😍.

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Previous week’s recipe, I chose a classic ‘kid’s-favorite’ recipe, Pancakes! Mango and pancake, 2 delicacies in a plate…🥰.

Pancakes are flat cakes made mostly thick and fluffy, from flour, sugar, leavening agent, milk, butter and eggs. These hotcakes are cooked to perfection on a hot griddle or pan, smeared with butter, then stacked on a plate and topped with fruits or whipped cream, drizzled with chocolate, maple or any sweet syrup. This scrumptious meal is a feast to all age groups. It can be taken anytime, as any meal of the day.

I added mango into my pancakes and elevated its taste to the next level. You can add fresh or frozen mangoes according to your availability. Since mango is seasonal, you can substitute with other fruits like berries, bananas, and cherries. But do not add puree, it’ll ruin your pancakes as they turn the batter runny. Preferably add chopped fruit chunks as it’ll not liquefy the batter.

Pancakes can be made with or without egg, with milk or buttermilk, with fruits or veggies, with sugar or spices. It’s highly flexible and you can experiment a lot. The basic ingredients are easily available in your kitchen pantry, and they’re budget friendly. Indeed, I can claim it as a healthy pancake as it’s made up of Wheat flour and loaded with fruit.

I posted Mango Wheat Pancake with egg, last week. It was a fluffy, thick and ‘fruitilicious’ pancake overloaded with mango. I received a lot of positive feedback for that post through my social media platforms. I wanted to please my vegetarian viewers and followers as well. So, I’m posting this eggless recipe along with my kitchen secret recipe.  My kitchen secret recipes are the experimental recipes I create with my leftovers of that particular recipe, or it can be a variation of it as well. You can see a lot of recipes under my kitchen secret, page, where I would have played with the dish after contemplating with it.

For the kitchen secret,, I converted my eggless pancake batter into a Danish delicacy ‘Aebleskiver’ or ‘Ebelskiver’. It’s a puffy pancake balls prepared by Danes and one of the most celebrated dessert around Christmas. I transformed this eggless pancake batter into this delicacy.  Actually, the basic ingredients of ‘Aebleskiver’ are similar to that of my Mango Wheat Pancake with egg. But, I tried with this eggless batter, outcome was awesome, as it also had a hidden filling..😍😋.

Don’t forget to scroll down to the notes below, which help you with tips and techniques to improve your pancake making skills.

Let’s get into the recipe…👇

In a small bowl add ¾ cup milk and 1 tbsp vinegar, mix it and let it rest for 8-10 minutes.

In a wide bowl, add the wheat flour, cinnamon powder, sugar, salt, baking powder and baking soda. Mix it well with a whisk. Dry ingredients are ready, keep it aside.

After 10 minutes of resting, milk would have curdled. To this add vanilla extract.

Then melted butter.

And mango chunks, mix well with a whisk.

Wet ingredients are ready. Now pour the wet mixture into the dry mixture.

And gently fold it with spatula till all the flour is incorporated into the mixture.

If you feel the batter is too thick, then add 1/8 cup of milk gradually to thin the batter. It can be kept optional, according to your batter consistency (refer notes).

Now the batter is ready.

Heat a griddle pan or frying pan in medium heat, then place a small, greased mould and add little butter to it (refer notes).

Now pour a ladle of batter and keep in low-medium heat.

After a minute or 2, you’ll see bubbles on the surface and slight colour change as it would have cooked partially. It’s now time to flip.

Take a sharp knife and gently demould the pancake, flip it and let it cook for a minute. Then remove it from the pan.

Continue doing the same for the rest of the batter. For assembling, keep the pancake on a plate, I added a scoop of mango coulis, spread it, sprinkle some lotus biscuit crumb, then stack another pancake, repeat the same layering with mango coulis and lotus biscuit crumbs or simply stack the pancake. Top up with any whipped cream, fruits, and syrup. I did with my leftover mango cream cheese frosting. Then drizzled with caramel syrup.

Healthy Eggless Mango Wheat Pancake is ready to relish, absolutely a hearty meal to serve your loved ones.

Don’t forget to scroll down to the notes (help you with tips and techniques to improve your pancake making skills) and kitchen secret, below where I converted my eggless pancake batter into a Danish delicacy ‘Aebleskiver’ or ‘Ebelskiver’. It’s a puffy pancake balls prepared by Danes and one of the most celebrated dessert around Christmas. I transformed this eggless pancake batter into this delicacy.  Actually, the basic ingredients of ‘Aebleskiver’ are similar to that of my Mango Wheat Pancake with egg. But, I tried with this eggless batter, outcome was awesome, as it also had a hidden filling..😍😋.

Recipe card

Preparation time: 10 minutes

Cooking time: 20 minutes

Cuisine: International

Category: Breakfast

Serves: 10-12

Author: Manimala

Ingredients:

Wet ingredients:

Milk – 1+1/8 cup

Vinegar – 1 tbsp

Vanilla extract – 1 tsp

Melted butter – 2 tbsp

Mango chopped – ¾ cup

Dry ingredients:

Wheat flour – 1 ¼ cup

Sugar – 2 tbsp

Baking powder – 1 ½ tsp

Baking soda – ½ tsp

Salt – ½ tsp

Cinnamon powder – 1/8 tsp

Instructions:

1. In a small bowl add ¾ cup milk and 1 tbsp vinegar, mix it and let it rest for 8-10 minutes.
2. In a wide bowl, add the wheat flour, cinnamon powder, sugar, salt, baking powder and baking soda. Mix it well with a whisk. Dry ingredients are ready, keep it aside.
3. After 10 minutes of resting, milk would have curdled. To this add vanilla extract and mango chunks, mix well with a whisk. Wet ingredients are ready.
4. Now pour the wet mixture into the dry mixture and gently fold it with spatula till all the flour is incorporated into the mixture.
5. If you feel the batter is too thick, then add 1/8 cup of milk gradually to thin the batter. It can be kept optional, according to your batter consistency (refer notes). Now the batter is ready.
6. Heat a griddle pan or frying pan in medium heat, then place a small, greased mould and add little butter to it (refer notes).
7. Now pour a ladle of batter and keep in low-medium heat.
8. After a minute or 2, you’ll see bubbles on the surface and slight colour change as it would have cooked partially. It’s now time to flip.
9. Take a sharp knife and gently demould the pancake, flip it and let it cook for a minute. Then remove it from the pan.
10. Continue doing the same for the rest of the batter.
11. For assembling, keep the pancake on a plate, I added a scoop of mango coulis, spread it, sprinkle some lotus biscuit crumb, then stack another pancake, repeat the same layering with mango coulis and lotus biscuit crumbs or simply stack the pancake.
12. Top up with any whipped cream, fruits, and syrup. I did with my leftover mango cream cheese frosting. Then drizzled with caramel syrup.
13. Healthy Eggless Mango Wheat Pancake is ready to relish, absolutely a hearty meal to serve your loved ones.

Notes:

• Here, I replaced all-purpose flour with wheat flour for a healthier version. You can interchange both the flours.
• Here, I added curdled milk by mixing vinegar to milk and resting for 10 minutes. Instead, you can replace it with buttermilk directly.
• Mix the dry ingredients and whisk well separately, similarly, mix the wet ingredients and whisk them well separately.
• Combine both the dry and wet ingredients together just before cooking. Do not mix both and keep it for longer duration, as the air formed by the leavening agents would deflate by that time. Always prepare in batches and use it immediately. You may not get desired results if the batter is stored for longer durations.
• Also, while mixing wet and dry ingredients together do not over mix, it’ll result in dense and flat pancakes. Gently fold the wet ingredients into the dry ingredients. Even if there are lumps of flour, do not overmix, just make sure there is no streak of flour at the bottom unfolded or unmixed.
• Consistency of the batter is crucial. It shouldn’t be too thick or too thin. It should be intermediate, while scooping and pouring the batter it should be thick and flow from the ladle like a streak.
• Heat the pan in medium heat for a while, then smear a little butter and then add the batter and cook in a low-medium flame. This will help it get a nice golden-brown without burning it.
• Scoop the same amount of batter to make evenly sized pancakes. Here, I used a small round mould to make the pancakes. You can also directly pour the batter on to the pan without a mould and make sure you drop a dollop of batter and leave it to spread on its own. Do not try to spread it with a ladle.
• Always maintain low-medium flame, don’t cook pancakes hastily by raising the flame or flipping it too quickly. If you see bubbles forming on the surface and the colour changes, this indicates it has reached the perfect golden-brown colour, then it’s time to flip it.
• Assembling the pancake is purely optional. As I had leftover mango coulis, mango cream cheese frosting from my Mango Tres Leches.. I layered, topped and drizzled it. You can simply top up with fresh fruits and any sweet syrup.
• You can try this with other chopped fruits such as blueberries, strawberries, raspberries, banana, etc. Either incorporate it into the batter or you can stuff them while making the pancake on the pan.
• Alternatively, you can try adding nuts or chocolate chips to the batter in the place of fruits.

Now time for my kitchen secret..😉😍.

As I mentioned above, for the kitchen secret, I converted my eggless pancake batter into a Danish delicacy ‘Aebleskiver’ or ‘Ebelskiver’. It’s a puffy pancake balls prepared by Danes and most celebrated dessert during Christmas. I transformed this eggless pancake batter into this delicacy.  In Danish, it literally translates to Apple Slices, though traditionally it had sliced apples as stuffing, over a period of time, it waned out.

Actually, the basic ingredients of ‘Aebleskiver’ are similar to that of my Mango Wheat Pancake with egg. But, I tried with this eggless batter, outcome was awesome, as it also had a hidden filling..😍😋. To check out the recipe, visit my kitchen secret page or click this hyperlink-‘Aebleskiver’.