Saturday, June 13, 2009

A little more on this later!

I am RUNNING right now :) Please leave me a message...
Mango Pancake

This may just look like a regular pancake, BUT it's not...

Let's look at this from the flip side:

The fluffiness of the pancake compliments so well with the softness of the mango. My family and I never use any syrup on our pancake so when the batches didn't come out as sweet, I drizzled honey on it.


Here are some tips that helped me and might help you too during your pancake cooking adventures:

1) DON'T over mix. I've heard it from Alton Brown on Good Eats but his word of heed never really stuck in my head until I read the same again in another blog.
10 churns. Step away. Don't touch it. It really helps. (Lumps in the mix are actually acceptable *gasp*)

2) If your antsy hands happen to have over mixed your batter and your pancake becomes flat and flimsy, don't panic. Transform these pancakes into crepes. They will still taste great :)

3) DON'T add your "toppings" into your pancake mix. Wait until you're cooking the pancake and the uncooked side foams up. Then plump your toppings onto the pancake and gently press it into the batter. It helps the toppings stick to the pancake.

Okay. Let's get to the good stuff.


1 c whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
2 tbsp honey
1 c soymilk
Mangoes cubed


Sorry my friends, I only have a picture of my creation through the camera on my cellphone. Maybe I'll get a chance to snap of shot of it on my real camera before the buns get all gobbled up.

I must say I wasn't a true believer of this recipe at first because the rising time was so short for using yeast, but I followed the recipe exactly and it produced amazing cinnamon buns! I will definitely be using this recipe again :)

Recipe adapted from: Meg's Vegan Recipes


3/4 C unsweetend soy milk

1/4 C Earth Balance, softened

3 1/4 C all-purpose flour

1 (.25 ounce) package instant yeast

1/4 C white sugar

1/2 tsp salt

1/4 C plus 2 TBS water


1 C brown sugar, packed

1 TBS ground cinnamon

1/2 C Earth Balance, softened (I use about 1/3 cup or a bit less)

Glaze: (I lessened the original recipe and took out the maple syrup and corn syrup)

2 tsp vanilla extract

1/4 C icing sugar

4 TBS unsweetened soy milk


Heat the soy milk in a small saucepan until it bubbles, then remove

from heat. Mix in margarine; stir until melted. Let cool until


In a large mixing bowl combine 2 1/4 cup flour, yeast, sugar and salt;

mix well. Add water and the soy milk/margarine mixture; beat well. Add

the remaining flour, 1/2 cup at a time, stirring well after each

addition. When the dough has just pulled together, turn it out onto a

lightly floured surface and knead until smooth, about 5 minutes

Cover the dough with a damp cloth and let rest for 10 minutes.

Meanwhile, in a small bowl, mix together brown sugar, cinnamon,

softened margarine.

Roll out dough into a 12x9 inch rectangle. Spread dough with

margarine/sugar mixture (if you want you can add in some raisins or


Cut into 12 equal size rolls and place cut side up in 2 lightly

greased rounds pans. Cover and let rise until doubled, about 30

minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 20 minutes, or until browned. Combine

all the ingredients for the glaze in a small bowl and mix until

smooth. Let rolls cool a few minutes then drizzle with glaze.