Mango Wheat Pancake

I delightfully kick started the 🥭Mango Mania 🥭 last week. 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🥭🥭😍.

Click here to check out the recipe:

Now for this 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, both sides on a hot griddle or pan, smeared with butter. Then stacked on a plate, 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, 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 wanted to please my vegetarian viewers and followers, so, I made a eggless pancake recipe too. I will post it along with my kitchen secret recipe next week. 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.

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 wide bowl, add the wheat flour, baking powder, baking soda. salt, sugar and cinnamon powder.

Mix it well with a whisk. Keep it aside.

Separate the egg as white and yolk.

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

Take the yolk in a bowl and whisk it well with melted butter, vanilla essence.

Add mango chunks and mix well. Keep it aside.

Now take the egg white, add a tbsp of vinegar.

And beat it with a hand mixer till you get peaks. (It’ll take roughly a minute).

Add the curdled milk to the yolk mixture, whisk well to combine.

Later add this yolk mixture into the flour and gently whisk it 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 add the whipped egg white to the flour, yolk mixture.

And gently fold without letting the air to escape from the beaten egg whites.

Now the batter is ready.

Heat a griddle pan or frying pan in medium heat, then place a small, greased mould (refer notes).

and add little butter to it.

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 partially would have cooked. 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 according to your requirements. Top up with any whipped cream, fruits, and syrup. I did piping with my leftover mango cream cheese frosting.

Then drenched with my leftover mango 3-milk mixture

And finally sprinkled some lotus biscuit crumb.

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

Recipe card

Preparation time: 10 minutes

Cooking time: 20 minutes

Cuisine: International

Category: Breakfast

Serves: 10-12

Author: Manimala

Ingredients:

Wet ingredients:

Milk – ¾ + 1/8 cup

Vinegar – 1 + 1 tbsp

Whole Egg -1

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 tsp

Baking soda – ½ tsp

Salt – ½ tsp

Cinnamon powder – 1/8 tsp

Instructions:

1. In a wide bowl, add the wheat flour, sugar, baking powder, baking soda and salt. Mix it well with a whisk. Keep it aside.
2. Separate the egg as white and yolk.
3. In a small bowl add ¾ cup milk and 1 tbsp vinegar, mix it and let it rest for 8-10 minutes.
4. Take the yolk in a bowl and whisk it well with melted butter, vanilla essence, and mango chunks. Keep it aside.
5. Now take the egg white, add a tbsp of vinegar, and beat it with a hand mixer till you get peaks. (It’ll take roughly a minute).
6. Add the curdled milk to the yolk mixture, whisk well to combine.
7. Later add this yolk mixture into the flour and gently whisk it till all the flour is incorporated into the mixture.
8. 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).
9. Now add the whipped egg white to the flour, yolk mixture and gently fold without letting the air to escape from the beaten egg whites. Now the batter is ready.
10. Heat a griddle pan or frying pan in medium heat, then place a small, greased mould and add little butter to it (refer notes).
11. Now pour a ladle of batter and keep in low-medium heat.
12. After a minute or 2, you’ll see bubbles on the surface and slight colour change as it partially would have cooked. It’s now time to flip.
13. Take a sharp knife and gently demould the pancake, flip it and let it cook for a minute. Then remove it from the pan.
14. Continue doing the same for the rest of the batter.
15. 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 according to your requirements.
16. Top up with any whipped cream, fruits, and syrup. I did with my leftover mango cream cheese frosting, drenched with my leftover mango 3-milk mixture and finally sprinkled some lotus biscuit crumb.
17. Healthy 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.
• While separating the eggs, not even a single drop of egg yolk should mix with the white. While beating, fat will prevent the egg whites from forming peaks.
• Adding vinegar to egg whites help to stabilize the peaks formed without deflating over time.
• To ensure stiff peaks are formed, hold the whisk attachment upside down. The egg white peaks sticking to the whisk attachment shouldn’t fall over. Another trick is to tilt the bowl upside down, the peaks formed shouldn’t fall from the bowl and should stay intact.
• While folding the egg white peaks into the batter, do gently with a spatula (no whisk). As the air incorporated into the egg whites while beating is essential for the pancake to rise and stay fluffy. Therefore, gentle treatment is required while mixing it with batter, over-mixing will remove the air incorporated and deflate the pancake.
• 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.
• 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 as 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 and mango 3-milk mixture 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.