MANGO CITRUS SYRUP
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 2 ripe fresh mangos, peeled, seeded, diced 1-inch (about 2 cups)
VANILLA MASCARPONE CREAM
- 2 cups mascarpone cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- Pinch of salt
- 2 cups all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/3 cups milk
- 2 eggs
- 4 tablespoons butter, melted
- Vegetable oil for cooking
- 1/2 cup honey oat granola
- 1 ripe fresh mango, peeled, seeded, thinly sliced, for garnish
- Powdered sugar for dusting
To make Mango Citrus Syrup:
In a medium pan, combine the first 3 ingredients and bring to a boil, stirring until sugar has dissolved. Add diced mango to syrup. Reduce temperature to low; keep warm. Makes 2-2/3 cups.
To make Vanilla Mascarpone Cream:
Combine all ingredients until well blended. Makes 2 cups.
To make pancakes (2 per serving):
In a large bowl, combine flour, sugar, baking soda, and salt and whisk until blended. In a smaller bowl, combine the milk and eggs, whisking well. Add the egg and milk mixture to the dry ingredients and gently whisk to combine. Stir in melted butter. Do not over beat the batter; there should be no lumps.
Heat 1 teaspoon oil in a skillet over medium heat. When pan is hot, ladle on 1/3-cup portions of pancake batter and swirl around to make 6-inch diameter pancakes. When bubbles form on the top, flip and cook another minute until the bottom is golden brown.
Place a single pancake in center of plate. Top with ½ cup Vanilla Mascarpone Cream in the center of the pancake. Ladle 2/3 cup of the warm mango mixture on top of the cream. Place another pancake on top and press down lightly. Sprinkle 2 tablespoons of honey granola on top and dust the stack with powdered sugar. Garnish with mango slices; serve immediately.
Source: Chef Michael Moorman, M Henry's, Chicago, IL