29 April 2006

Weekend Breakfast Blogging #2 (Mmmm...Mango Pancakes)

Most of India has 3 seasons. The monsoons, the winters and the Mango season. Well, especially so, for mango lovers. I know of people who virtually skip dinners during this season, so that they can stuff themselves with 3-4 mangoes each night.


Ripe-mangoes

Some of those luscious ripe ones


They say "Necessity is the mother of invention". I would say- "Abundance is the mother of invention". I invariably come up with a new recipe when I have too much of a particular ingredient. One good thing about living in Bombay is the truck loads of Hapoos (Alphonso mangoes )that arrive into the markets at this time of the year. Alphonso mangoes are considered by many to be the best in terms of sweetness and flavour.

I bought a whole load of mangoes from the veggie market last evening. The wonderful aroma has been inviting me all evening to do something about the mangoes. Also, the Mango JFI at Indira's Mahanandi has been at the back of my mind.

I first thought of baking the mangoes into a cake, or making a mousse for dessert (which is going to be the next escape route for the luscious babies). But no ! I wanted something that would give me instant gratification. That's how the idea for Mango Pancakes was born.

It would tackle 3 issues at once-
1. Start to demolish the huge pile of mangoes
2. An entry for my weekend breakfast blogging
3. Entry for JFI at Mahanandi.

Juicy mangoes grated into flour and spiced with ginger, caressed by butter milk- the end result being a heavenly taste in your mouth...


Ingr

Grated mango with ginger, Flour with 5 spice, Buttermilk

Mmmm...Mango Pancakes

Ingredients:

1 large mango-grated
1 cup wheat flour
1/4 cup rice flour
1 T grated fresh ginger
1/4 cup sugar ( I used 2 tbsp splenda- the amnt of sugar also depends on the sweetness of your mango)
1/4 tsp baking powder
2 cups butter milk
Pinch of salt
1/2 tsp 5 spice powder (optional)
1/4 tsp mango essence (optional)

Vegetable Oil / Butter for cooking pancakes ( I used Saffola )

Method :

Mix all the dry ingredients in a large bowl. Add to this the grated mango. Mix well. Add the buttermilk slowly and stir so as to avoid any lumps. The consistency of the batter should be such that it sticks to the back of the ladle. Add the mango essence to the batter (if using). Stir well. You can let this batter sit for 15 minutes or so at this stage.

Heat a non stick pan. Grease with butter / oil, pour a ladleful of batter onto the heated pan. Gently spread into a circle taking care not to thin out the pancake. Let it cook for 2-3 min on a slow flame. Turn the pancake and cook the other side for 2-3 min.

This recipe will make around 6-7 pancakes of 6" diameter.

Serve immediately with fresh fruits.

Plated

Mango pancakes with sliced cantaloupe for breakfast

Note:
You can use milk instead of the buttermilk I guess. Just that if the mango is too acidic, it will split the milk. You may also add jaggery instead of sugar in this recipe.

This is my entry to JFI -Mango at Indira's Mahanandi

22 comments:

Lakshmi said...

wow, very nice one Nandita. never heard of it before.

Nandita said...

Well, it got discovered at breakfast time today :) So even I've never heard of it before Haha

johanna said...

sounds like a fantastic idea to me - mangoes are my some of my favourite fruit! Although I still lament the fact that we can get homegrown mangoes (kent), but they never taste like they do in hotter climes...

Gini said...

That is creative Nandita..That sounds delicious!

Nandita said...

Thanks Johanna- its true, the depth of aroma in the mangoes grown here is a different thing altogether ! I'm gonna try make some mango pud today :) Thanks for visiting my blog-

Thanks Gini !

Kitchenmate said...

Nandita: There you go with this creativity:).. Yummy looking pancakes..I wish i could get a bite of these Alphonsa mangoes..it is nearly 21/2 years since I had one... :(

Vaishali said...

Hmmm...creative, Nandita. With you and Meeta around, it's gonna be a lot of pancakes going down my throat, I guess. Ginger is an interesting twist, by the way.

Nandita said...

Hey Karthi- I understand, i was away for one year to the US, and no mangoes that whole season. Though Im not crazy about mangoes, I definitely missed having them around. And i see a new pic of your little one :)

Vaishali-Haha, I swear ! There are so many interesting things to cook after visiting each others' blogs- but I dont see any husbands complaining :D

archana said...

Very interesting recipe Vaishali..
Archana

Indira said...

Mango, ginger and all spice... how can it go wrong? Flavorful and filling, my kind of perfect morning breakfast.
Thanks for participating in this event, Nandita.

Revathi said...

You are lucky to get all those juicy mangoes.. Hmmmmm Can we get some ???? Feels like taking a bite -

Santhi said...

what a lovely idea...
I can see my self eating this with mango jam Nandita..

Nandita said...

Revathi- take a virtual bite- i know i'm having a whale of a time force fitting mangoes into everything i cook- like I made a simple dal into a mango dal yesterday LOL- but sharing it with all of you makes it a great experience

Santhi- you sure love mangoes- mango pancakes with mango jam- thats kinda XS mango hahahaha- how about whipped cream>?

Meeta said...

Pancakes galore!!! I love these ... Something to try out soon. As soon as I have finished my load in the freezer ;-)!!
What was that about the fan club? i think mine is called Nandita's.

Hugs!!

Nandita said...

Haha, I don't want it to sound like a MAS - but I'm definitely member of your fan club :)
Hugs to u too Meeta

Ruchi Srivastava said...

Hey Nans.... do we use ripe mangoes or the keri ones?? If ripe ones then we can use the pulp form too na?? Btw the recipe reads yummy!

Cheers,

Ruchi.

Nandita said...

You can use pulp, Ruchi, but the fibre part of the mango that comes along in a puree-adds to the texture, besides you can avoid the sugar, preservatives and additives by making your own mango puree, especially when we are blessed with abundance of alphonsoes in these months. Save the puree for the other months !
Thanks for visiting my blog..

Shilpi said...

Hi Nandita...I'm going to try out your yummy mango pancakes for brekafast today..just wanted to find out what the 5 spice powder is - even though you've mentioned that it is optional. 5 spice mix that I know of is - the combination of Cumin, Mustard, Fennel, Fenugreek and Kalonji/Nigella seeds.

Nandita said...

Hi Shilpi- I'm sorry, I should have a little more descriptive abot five spice powder- the one you are talking anout is Panch phoran (i love to use that one in curries).
The one I used is the Asian Five spice powder which is available in all Asian stores in US (that's where i had picked it up from)- it contains cinnamon, anise, clove, fennel, ginger and licorice root-more than 5 there!
The taste is similar to our Indian Garam masala, except that there is no heat to it. Its more of an aromatic spice, so you could just add a mix of powdered clove,anise (saunf) and cinnamon with grated ginger.
Hope that helps- thanks for visiting my blog Shilpi- I remember writing to you ..

Teji Kamath said...

Lovely, back home we make some thing like this,mis ripe bananas with wheat flour , spiced with cardamon powder and made into puri's, served with a spicy coconut chutney(sweet+tangy) This i must try as i's less oily.ummmmm yummmmmm can't wait

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Anonymous said...

I tried these pancakes because I make pancakes every day and live in Costa Rica where the mangoes grow on the trees in my yard. However they were thin and mushy, they tasted great but were almost impossible to flip. I think the key is to get your griddle nice and hot and then lower the heat while you are cooking them so they cook through but don't burn on the outside. Also I think our mangoes are larger than the ones used in the recipe so one of ours is like 2 of those. That also affects the batter.