Pancakes seem quite decadent to me, so I was thrilled to see them on the menu for today. I was a little nervous about the fact that they are whole wheat (that usually means they taste like cardboard), and I hadn't had real maple syrup since I was a kid--I absolutely hated it back then. But tastes change over time, so I decided to give it a try regardless.
|Mango Lime Pancakes with Maple Syrup|
The recipe for these pancakes called for equal parts whole wheat flour and soy milk (a serving size was a third of a cup of each), a tablespoon of baking powder, and a pinch of salt.
|Ingredients and supplies.|
Once the batter was stirred together, I added some diced mango and lime juice. The recipe called for only a eighth of a cup of mango, but I used a quarter cup. Also, the recipe called for just half a tablespoon of lime juice. I felt like that wasn't very much lime flavor, so I also added a quarter teaspoon of lime zest.
|Diced mango, lime juice, and lime zest gave this recipe lots of really good flavor.|
|The batter looked appetizing, but was very, very thick.|
The measurements I provided above were for a single serving. The actual recipe was for two, and I just because I didn't pay close enough attention I ended up making the entire batch. It was supposed to yield four large pancakes, but I ended up getting one small, one medium, and one large sized pancake. By the end I was getting the hang of the batter, which is so thick that I had to kind of spread it around on the pan with a spatula. You also need less batter per pancake than you think due to the fact that it puffs up a lot.
|This was the first one. They got prettier as time went on...|
All in all, I would consider this recipe a winner and a bangin' start to my new diet!