Spiced Pecan Pancakes with Mango Compote

Ingredients

    Pancakes:

    1 lb (3 1/2 cups) Krusteaz Professional® Buttermilk Pancake Mix 731-0120

    20 fl oz (2 1/2 cups) cool water

    4 oz (1/2 cup) chopped pecan pieces, toasted

     

    Mango Compote:

    8 oz (2 cups) mango pieces

    3 Tbsp butter

    2 Tbsp honey

 

Yield

24, 4-inch pancakes

Method

    1. For pancakes, mix all pancake ingredients together using a wire whip until well-blended.

    2. Pour  batter onto lightly greased griddle, preheated to 365°-375°F.

    3. Cook pancakes 1 1/4 – 1 1/2 minutes per side. Turn only once.

    4. For mango compote, sauté all topping ingredients on medium heat until warm. Spoon compote over pancakes and garnish with additional pecans, if desired.

 

WHEAT