Weekend pancakes are an American classic. Dads (and moms) all over the country make various versions of pancakes every weekend. Having grown up in Asia, we seldom think of pancakes for breakfast. My idea of pancakes are the hotcakes from McDonald’s that I was allowed to eat on a rare Sunday – which in spite their rubbery texture and lack of taste hold a very special place in my heart. Gobs of syrup will make anything edible and yummy.
These days when I can convince my husband that pancakes are a suitable breakfast, we venture to Stacks in Hayes Valley. The place works like well-oiled machine and you are in and out in a hurry despite the frightening hoards of people. Their pancakes are special – more cake than anything else. Our favorite, is the wheatgerm with banana. The wheatgerm gives the pancake a crunchy exterior which we love. The pancakes are so large that eating more than one is a bad idea. In fact, Ria and I share one and then steal some of grumpy Papa’s (rather be eating pho) eggs and potatoes.
The pancakes we make at home are a little different – of course they have an Asian twist. Coconut Mango Pancakes. My chocoholic daughter makes me add chocolate chips to hers! We eat them with honey or syrup. They make a delicious dessert with vanilla ice-cream and some fresh diced mango. I buy the canned Mango Puree from Indian grocery stores – there is one called Jai Ho near Japantown on Fillmore Street.
Coconut Mango Pancakes
1 cup coconut milk
1½ cups mango puree (available at Indian grocery stores or make yourself)
2 whole eggs
1½ cups all-purpose flour
1 tbsp baking powder (optional)
1 tsp vanilla extract (optional)
butter – for making pancakes
- Whisk together coconut milk, mango puree and eggs until mixture is smooth
- Add the flour in 4-5 batches whisking each time to incorporate
- Melt butter in a non-stick pan, pour in a 1/3 cup measuring spoon of batter and cook till small bubbles appear on the surface. Flip over and cook the other side.
- Serve with honey or syrup and some fresh fruit