These delightful sweet pancakes are light and fluffy, perfect for a special breakfast or brunch. They're served with a vibrant, naturally sweet mango and passion fruit purée, offering a tropical twist. Feel free to add your favorite jam for an extra touch of sweetness!
4 Portions · 778 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
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Peel the ripe mango and cut the flesh away from the pit. For the passion fruit, halve them and scoop out the pulp.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate medium bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.
Place the mango flesh into a blender or food processor and blend until completely smooth.
Transfer the mango purée to a small bowl and stir in the scooped-out passion fruit pulp. The seeds are edible and add a nice texture and tartness. Set aside.
Pour the wet ingredients into the dry ingredients. Whisk gently until just combined.
Heat a lightly oiled non-stick pan over medium heat. Pour about 60ml (1/4 cup) of batter per pancake onto the hot surface. Cook for 1 minute per side, or until golden brown and bubbles form on the surface, then flip and cook the other side.
Repeat with the remaining batter, adding more oil to the griddle as needed.
Stack the warm pancakes on plates. Drizzle generously with the fresh mango and passion fruit purée.
For extra sweetness, you can add a dollop of fig jam or any other jam you prefer. Serve immediately and enjoy!
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