The Quintessential Pancake?

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


  1. Whisk together coconut milk, mango puree and eggs until mixture is smooth
  2. Add the flour in 4-5 batches whisking each time to incorporate
  3. 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.
  4. Serve with honey or syrup and some fresh fruit

Stacks Restaurant on Urbanspoon

19 thoughts on “The Quintessential Pancake?

  1. I’ve never been to Stacks, although why not I can’t imagine. I was just strolling around Hayes Valley the other day…

    Your pancakes sound fascinating, I’d love to try them! I like mango anything.

  2. Pingback: Coconut Mango Pancakes! | Crafts Kids :: Free Crafts Network

  3. Mmmmm – never thought of putting something like mango and coconut actually in the pancake mix before (maybe as a topper). Sounds delish – will have to give it a try.

  4. As whisk-me-away-to-hawaii weekend breakfast, I like to make banana-coconut pancakes sprinkled with crushed macademia nuts on top. I use regular pancake mix, squash up 1 banana for every 8 pancakes worth of dry, and add a handful of shredded sweetened coconut in that same proportion. Its best if you let sit for a good 15 minutes before you start cooking them so the coconut flavor can infuse.

  5. Pingback: Simran’s Mango Coconut Pancakes « A Little Yumminess

  6. I made these tonight and they were delicious! I couldn’t find the canned mango puree, so I pureed fresh mangos in the blender. I think that made the pancakes really light and fluffy. Thanks for a great recipe!

  7. Recently, I had made Mango Lassi Frozen Yogurt (From the and found myself with an over abundance of pureed mango. Long and short, the afore-mentioned mango found its way into a few servings of these tasty pancakes. They were wonderful.

    My wife and I enjoyed some of them with vanilla yogurt and strawberries and others with just a drizzle of honey and yogurt. I even used a couple that were left over to make an ice cream sandwich with.

    Thanks for this awesome idea!


  8. Pingback: mango pancakes « Sheepless in Rhode Island

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