Pancakes with Mango Compote

Chef Ricardo Hepkins persevered and created these fluffy pancakes with our mystery ingredients! Try this recipe from MAGGI® Food Court today!

Let's cook it
Difficulty Easy
Portions: 4
Total 21 min

Ingredients

  • 1 1/2 Cups All-Purpose Flour
  • 2 Tablespoons Granulated Sugar
  • 1 Teaspoon Leavening Agents, Baking Powder, Double-Acting, Straight Phosphate
  • 1/2 Teaspoon Leavening Agents, Baking Soda
  • 1/2 Teaspoon Coarse Sea Salt
  • 1/4 Teaspoon Cinnamon Powder (any spices will do you can use as much or as little as you'd like)
  • 1 Cup NESTLÉ® 100% Full Cream Milk
  • 2 Units Eggs (preferably room temperature)
  • 1/4 Cup Butter, Salted (melted, plus additional to grease your pan/griddle)
  • 1 Teaspoon Vanilla Essence
  • 1 1/2 Cup Mango (diced)
  • 1/4 Cup Brown Sugar
  • 2 Teaspoons Lemon Juice

Instructions

Pancakes:

  • 1.  In a large bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, salt and cinnamon powder.
  • 2.  NESTLÉ® 100% Full Cream Milk, eggs, butter and vanilla essence to the flour mixture and mix until batter has just combined. Set aside.
  • 3.  Heat a griddle to medium heat. Lightly grease the pan. Pour a ¼ cup of the batter into the pan and cook until the bubbles on the top of the batter begin to pop, and the bottom is golden brown.
  • 4.  Using a spatula, flip pancake and cook until the other side is also golden brown. Repeat the process until all of the batter has finished. Set aside.
  • 5.  Cook until sugar has melted and mangoes create a delicious syrup. serve atop pancakes.
  • 6.  Add mango, ¼ cup brown sugar and lemon juice in a pan.

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