Sour Cream Mango Pancakes With Candied Pecans |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Dinner At The Authentic Cafe: Big Flavor Recipes From A Small L.A. Eatery by Roger Hayot with Sheila Linderman Ingredients:
dry ingredients |
1 tbs granulated sugar |
1 1/4 cups sifted unbleached all-purpose flour |
1 tsp baking powder |
1 tsp baking soda |
1/2 tsp kosher salt |
wet ingredients |
3 large eggs, beaten |
2 cups sour cream |
3 tbs unsalted butter, melted |
one 1-inch piece ginger, peeled and minced about 1 tbs (optional) |
8 tsp mild vegetable oil |
1 medium-sized ripe mango, pitted, peeled, and cut into 1/4-inch dice (1 cup) |
1 cup maple syrup, warmed or any syrup |
candied pecans ingredients |
1 cup pecan halves |
2 tbs packed light or dark brown sugar |
1 tbs water |
1/2 tsp kosher salt |
Directions:
1. Preheat oven to 200 degrees, or warm setting if your oven has it.
2. 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.
3. 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.
4. 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.
5. Sprinkle the pancakes with Candied Pecans and serve with maple syrup.
6. Directions for Candied Pecans:
7. 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.
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