An indulgent treat for my nephews who are visiting us this week. I had lovely fresh mangoes at home and I added them for a special summery breakfast treat. I love adding ricotta cheese to pancakes, they get this milky creamy texture that I adore. They are delicate and creamy. There are many forms of expressing love and I certainly do it through food.
All purpose flour - 1 1/2 cups
Semolina (Sooji) - 1/2 cup
Milk - 1 1/2 cups
Whole milk ricotta cheese - 1 cup
Vanilla extract - 1tsp.
Baking powder - 1 tsp.
Baking soda - 1/2 tsp.
Olive oil / melted butter - 2 tbsp.
Butter for cooking the pancakes
Ripe sweet mango - 1 Kent or 2 smaller variety
Sugar - 2 tbsp.
Salt - a pinch.
Mix all the dry ingredients together in a large mixing bowl. (All purpose flour, semolina, baking powder, baking soda, salt and sugar).
Mix all the wet ingredients separately ( milk, olive oil, vanilla extract and ricotta cheese)
Slowly add the wet ingredients to the dry ingredients without mixing too much.
Add the cut mango and fold it in.
Heat an iron( preferable) skillet till it is nice and hot and drop small ladles of batter ( It is better to make them small since they are delicate and can break while flipping).
Cook in butter. Butter really adds the flavor at this stage, so please cook in butter.
Serve hot with maple syrup or any sweet syrup of your choice. Mango pulp will be delicious. We ran out of maple syrup this morning and I added 2 tbsp. of water to 2 tbsp. of orange marmalade and warmed it up. It was delicious!