Trust me to suddenly wake up from my slumber when mangoes are on their way out and post a recipe that is elevated to the status of divine because of the fruit topping. I have slacked off this entire summer. Most of my whines have been because of the heat and the terrible ways in which it has tortured me. Just getting through the days chores was herculean and I acted the whole season like I was doing life a favour by just living it.
The only solace for me in the summer months are Mangoes. My favourites are Banaganapalle & Imam Pasand. But I will eat anything else that is spelt “MANGO”. We are fortunate to get more than 20 varieties of mangoes in Hyderabad, although the quantity that they are available in are dwindling because some of them are non commercial. I try and buy as many varieties as I can to enjoy at meal times or as dessert.
Most of the fruit eaten at home is fresh and as is. I very seldom venture out to do anything adventurous like bake or cook with fresh fruit. These pancakes are similar to the ones I made years ago here. Topping them with fresh fruit was something I enjoyed.
Make these for your weekend breakfast, or to celebrate Father’s Day today!
Whole Wheat Egg-less Pancakes with Mango
Makes 8 Pancakes
Whole-wheat Flour 1 cup
Baking Powder 1 teaspoon
Baking Soda 1 pinch
Melted Butter 2 teaspoons
Powdered Sugar 2 Tablespoons
Milk 1 cup
Vinegar / Lemon Juice 1 teaspoon
Butter 2 teaspoons additionally
Mango 2 cups, peeled, chopped and chilled
Add the vinegar/ lemon juice to the milk and set aside for 15 minutes.
Mix together the whole wheat flour, baking powder, baking soda, powdered sugar.
Add the buttermilk and melted butter to the flour and mix lightly with a spoon till it forms a batter. Do not over mix. It is ok if the batter has a few smallish lumps.
Set aside for 10 minutes
Heat a non stick pan to medium and add a little butter to it. Add a ladleful of batter onto the hot pan and do not spread it. The batter will spread of its own. Cook on medium heat till the edges are turning golden brown and crisp.
Gently flip the pancake over. Cook for 30 seconds on the other side. Repeat with all the batter.
To serve, stack up 3-4 pancakes on a plate, add the chopped mango on the top and sprinkle with powdered sugar before serving.