Mango Pancakes with Coconut Whipped Cream

We made a trip to the beach a few weeks ago with my husband and in-laws to enjoy family time with relatives who came to visit us from Canada.  We had an amazing time, especially Kristen who can’t wait to go back! There’s nothing like the ocean to help you relax.
On the  drive back to the city you can always find roadside fruit stands with the most amazing produce.  I got mangoes. Actually, the lady said they were “papaya mangoes”. Their shape was elongated, their flavor was the perfect balance between tangy and sweet and the texture of their flesh was almost buttery. I think they are the best mangoes I’ve ever had.

I got a little excited and purchased a bit too many.  I bought them with the idea to make jam out of them, but when I tried them I knew I couldn’t squander them on jam!   We ate most of them, and the rest I made into this recipe for mango pancakes which, for me, is one of the tastiest breakfasts I’ve made in a while.  The combination with the coconut whipped cream was a real treat. I happened to have pistachios laying around, so I threw some in there.  I wouldn’t say you absolutely have to use them, but they did add beautiful color to this exotic pancake recipe and the crunchy texture was nice.  You can also use almonds.

Now, about the coconut cream:  You HAVE TO chill it overnight so the cream in the milk separates and you can scoop it out of its can. Just add powdered sugar to whip it up, and you will get the most delicate topping.  It has a more airy texture than regular whipped cream, which is more dense in comparison. It is not overly sweet, and the coconut taste is subtle, not artificial.  I spooned a dollop of it on top of my warm pancakes and it started to melt, making them moist and blending with the maple syrup, bits of mango and pistachio. This dish is truly to die for. Really.

 

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Mango Pancake with Coconut Whipped Cream

Yields 5-6 pancakes
Recipe adapted from Journey Kitchen

Pancake Ingredients:

1 1/4 cup all-purpose flour, sifted
1.5 teaspoons baking powder
3 teaspoon sugar, or to taste
a pinch of salt
1 egg
1 1/4 cup milk (may be a little bit more if the batter gets too thick)
1 tablespoon melted butter
1/4 teaspoon vanilla extract
2 1/2  cup chopped ripe mango
chopped/slivered pistachio or almond, very lightly toasted

For the Coconut Whipped Cream:

1 can chilled coconut milk (refrigerate overnight)
2 tablespoons of powdered sugar

Procedure to make the Pancakes:

Note: If you want thinner pancakes, use more milk to make a runny batter.

  1. Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the egg, milk, melted butter and vanilla extract; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. Add 1 1/2 cup of chopped mango to the batter and save the other cup to top the pancakes while serving.
  2. Cook on a hot griddle greased with melted, using approximately 1/4 -1/3 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; flip and brown the other side. Repeat with the rest of the batter.  I already have my method down, and it takes me exactly 2 minutes on the first side and under 2 minutes on the other side, at medium temperature.
  3. Stack the pancakes. Top then with the rest of the mango. Garnish with nuts. Serve with a dollop of coconut whipped cream on top and enjoy with your favorite maple syrup.

To make the coconut cream:

  1. First, you must chill a can of coconut milk overnight. This will cause all the cream in the milk to separate, and it will float to the top.  When you open the can, you will see it.
  2. Spoon the cream out of the can, place it on your mixing bowl and add the powdered sugar.
  3. Beat on high speed as you would regular whipped cream, until it thickens up.  It should take only a few minutes.

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