Sour Cream Mango Pancakes with Candied Pecans
From choclytcandy 15 years ago
- 20 minutes to make
- Serves 4
Dinner At The Authentic Cafe: Big Flavor Recipes From A Small L.A. Eatery by Roger Hayot with Sheila Linderman
Ingredients
- Dry Ingredients: shopping list
- 1 tbs granulated sugar shopping list
- 1 1/4 cups sifted unbleached all-purpose flour shopping list
- 1 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- 1/2 tsp kosher salt shopping list
- Wet Ingredients: shopping list
- 3 large eggs, beaten shopping list
- 2 cups sour cream shopping list
- 3 tbs unsalted butter, melted shopping list
- One 1-inch piece ginger, peeled and minced about 1 tbs (optional) shopping list
- 8 tsp mild vegetable oil shopping list
- 1 medium-sized ripe mango, pitted, peeled, and cut into 1/4-inch dice (1 cup) shopping list
- 1 cup maple syrup, warmed or any syrup shopping list
- candied pecans Ingredients: shopping list
- 1 cup pecan halves shopping list
- 2 tbs packed light or dark brown sugar shopping list
- 1 tbs water shopping list
- 1/2 tsp kosher salt shopping list
How to make it
- Preheat oven to 200 degrees, or "warm" setting if your oven has it.
- Combine dry ingredients in a large bowl and mix well with a whisk. Whisk together the wet ingredients in a medium-sized bowl. Pour the wet ingredients (except mango) into the dry ingredients and whisk until smooth.
- Heat a large nonstick griddle or frying pan over medium-low heat. Brush with 2 tsp of the oil. Pour 1/4 cup of batter on the griddle for each pancake. It will spread to a diameter of 4-t inches. If you can make more than 1 pancake at a time without crowding them, please do so.
- Sprinkle the batter on the griddle with about 1 tbs of diced mango. Wait for the pancake to begin to bubble, about 1 to 1 1/2 minutes. Flip the pancake with a wide metal spatula and cook until golden brown, another 1 - 1 1/2 minutes. If it isn't browning, increase the heat under the pan. Remove the pancake to an ovenproof platter and keep warm, covered loosely with aluminum foil, in the oven. Continue with remaining batter.
- Sprinkle the pancakes with Candied Pecans and serve with maple syrup.
- Directions for Candied Pecans:
- Preheat oven to 325 degrees. Mix all ingredients in a small bowl, making sure that the nuts are well coated. Arrange the nuts in a single layer on a nonstick baking sheet and bake them until browned and crispy, 7-10 minutes. These burn easily, so watch them carefully.
The Rating
Reviewed by 5 people-
Sounds delicious!
victoriaregina
in USA loved it
-
Wow!!! Love it
5 forks
ozsmom
in Nepean loved it
-
Awesome!
joe1155
in Munchen loved it
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "