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

    Pancakes:

    1. 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.

    Mango Compote:

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

 

WHEAT