16
directions:
Place diced mango in a saucepan, top with sugar, water and
cornstarch. Mix ingredients thoroughly and place it on medium
high heat for 7-10 minutes, stirring occasionally. Mixture is
done when very thick. Heat a griddle to 350 degrees. In a
medium bowl, whisk together the flour, sugar, baking powder
and salt. Whisk in the milk and egg. While whisking, drizzle the
melted butter into the batter and mix until butter is completely
incorporated. Be careful not to over mix; some lumps are okay.
Place ¼ cup pancake batter on top of the griddle to form each
pancake. Sprinkle each pancake with chopped pecans. Once
bubbles form, flip pancakes with a spatula. Continue until all of
the batter is gone. Top pancakes with prepared mango compote
and serve with remaining pecans.
Contributed by Samantha Seeley from Sweet Remedy
mango compote
pecan pancakes
Makes 6 servings
Prep time: 30 minutes
Cooking time: 20 minutes
ingredients:
Compote
2 mangos, peeled, pitted and diced
1 tablespoon sugar
1 cup water
2 tablespoons cornstarch
Pancakes
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 large egg
2 tablespoons butter, melted
½ cup pecans, chopped
