French Food My Way

Pancakes with Mango Coulis

My favourite breakfast to make for my children on Sunday mornings.

Serves 4

  • Mango coulis
  • 1-2/3 cups (400 mL) all-purpose flour
  • 1/2 cup (50 mL) sugar
  • 2 tbsp (30 mL) baking powder
  • 1 tsp (5 mL) salt
  • 2/3 cup (150 mL) whole milk
  • 2/3 cup (150 mL) buttermilk
  • 1/2 cup (125 mL) butter, melted
  • 2 eggs
  • 2 tbsp (30 mL) butter, for frying
  • 1/2 cup (125 mL) maple sugar
  • Finely chopped mango, maple syrup, and fresh mint leaves to garnish

Preheat the oven to 350F (180C).

Prepare the coulis in a small saucepan and set aside. Sift the flour, sugar, baking powder, and salt into a large mixing bowl.

Whisk the whole milk, buttermilk, melted butter, and eggs in a separate bowl. Pour over the dry ingredients, stirring continuously. Set the batter aside to rise for 10 minutes.

Warm a medium-sized cast-iron or oven-safe nonstick pan and add 2 tbsp (30 mL) butter (or less, as required). Caramelize the butter slightly until brown around the edges. Add 1/4 cup (50 mL) of the pancake batter, or enough to coat your pan with a thick layer.

Move the pan to the oven and cook for about 5 minutes until the bottom is golden brown. Flip the pancake and bake 5 minutes longer. Cool and cut out 2 or 3 pancakes using a medium-sized (about 2-inch) cookie cutter. Repeat these steps using the rest of the batter.

Spoon 1 tbsp (15 mL) of the mango coulis onto each serving plate. Dip one side of each pancake lightly in the leftover syrup in the saucepan, taking care not to touch the fruit. Gently press in maple sugar until lightly coated. Place the pancakes on top of the coulis, sugar-coated side facing up. Top with finely chopped mango and drizzle with remaining mango coulis and maple syrup. Garnish with mint leaves.

NOTE: This recipe makes small portions, so you may double recipe if you wish. Maple sugar is available from most maple syrup producers and retailers.

Buy online at: Chapters | Indigo