Prep Time: 5min
Cook Time: 20min
Total Time: 25min
Yield: 6-8 Pancakes
Ingredients
1 1/4 Cup All Purpose Flour
1 Cup Mango Puree
1 Tblspn Sugar1 Tspn Baking Powder
1/2 Tspn Baking Soda
1/2 Tspn Salt
1 Egg
1 Cup Milk
2 Tblspn Butter, melted
Oil for brushing pan
Directions
- In a large mixing bowl; sift together flour, sugar, baking powder, baking soda & salt.
- Whisk in milk, egg, mango puree & butter just until combined( batter should be thick & creamy in consistency. If you find the batter too thick just add few tablespoons of extra milk until reaching desired consistency or if it is too thin add few tablespoons of extra flour).
- Heat a lightly oiled frying pan or tawa over medium flame. Pour batter onto the pan, using approximately 1/4 cup for each pancake & spread out gently into a round shape with the back of your ladle.
- Cook each side for 3-5 minutes, until lightly golden brown & repeat the process with the remaining batter.
- Serve hot with maple syrup or blueberry sauce or chocolate syrup.
Note: Leftover pancakes can be stored in refrigerator for upto 2 days.
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