Buttermilk Mango Pancakes with Candied Pecans
Ingredients:
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 2 eggs
- 2 cups buttermilk
- 2 tablespoons unsalted butter, melted
- A pinch of nutmeg, allspice or cloves
- 1 Large ripe mango
Steps:
- Sift dry ingredients in a large bowl. Mix wet ingredients in a separate bowl, then add to dry ingredients. Let batter rest in refrigerator for at least one hour or overnight. Peel and dice mango. Pour batter on hot griddle and sprinkle mango pieces onto each pancake. Cook 350 degrees on griddle 5-6 minutes per side. Sprinkle with candied pecans and powdered sugar and serve with real maple syrup. Serves 6.
- Candied Pecans: 1 cup pecan halves, 2 T packed brown sugar, ½ t salt, 1 T water. Mix ingredients and toss pecans to coat well. Bake on non-stick pan at 325 degrees for 7-10 minutes. Be careful not to burn them.