I love breakfast foods at any time of the day, but a lazy weekend breakfast is my favourite time to munch on some delicious eggs, bacon, pancakes, toast, fruit, or tea.
I'm just sitting at home in my pajamas and enjoying the quiet and smells of my breakfast cooking. I can put my feet up and forget about any of my weekend chores and just relax.
The only thing I dislike about my favourite time of the week is that my choice of food usually has butter in it and on it. Butter just makes everything taste better!
Is anyone else out there in the boat as me? If you are, I have a solution for us all!
These Mango Pancakes don't need a little pad of butter to top them because the mango that's cooked into them gets warm, smooth, and soft -- just like butter! This makes them healthier and makes me feel like it's ok to have seconds!
1 cup all purpose flour
1/2 cup whole wheat flour
3 tablespoons sugar
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup plain yogurt
3/4 cup milk
2 tablespoons butter, melted - plus a little extra for the frying pan
1 1/4 cups mango, peeled and chopped to about 1 cm square
1. In a large bowl, stir together the flours, sugar, baking soda, nutmeg, and salt.
2. In a smaller bowl, stir together yogurt, milk, butter, and eggs.
3. Add the milk mixture to the flour mixture and stir until just combined.
4. Heat a frying pan to medium heat and add a little butter (or vegetable oil) to the pan to grease it. Add 1/4 cup dollops of of the batter to the pan and dot each pancake with about 1 tablespoon of chopped mango.
5. Cook pancakes for about 2 minutes per side or until both sides are golden brown. You'll know when it's time to flip the pancake for the first time when small bubbles begin to form on the uncooked surface.
6. Top pancakes with fresh fruit and syrup and enjoy!
I usually just use whole wheat flour when I make pancakes, but the no butter topper made me think it was ok to try a mix of white and whole wheat. And I was glad I did because loved them!