Name: White chocolate pancakes with mango
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup (150g) self-raising flour; 1/4 cup (55g) caster sugar; 2 eggs; 1 cup (250ml) buttermilk; 1 cup (190g) white chocolate bits; 300 gram frozen mango cheeks, thawed; 1 tablespoon caster sugar, extra

Ingredients

1 cup (150g) self-raising flour

1/4 cup (55g) caster sugar

2 eggs

1 cup (250ml) buttermilk

1 cup (190g) white chocolate bits

300 gram frozen mango cheeks, thawed

1 tablespoon caster sugar, extra

Method

1.Sift flour and sugar into medium bowl; gradually whisk in combined eggs and buttermilk until smooth. Add chocolate bits to batter; stir until combined.

2.Heat greased small frying pan over medium heat, pour in ¼ cup batter; cook pancake, turning once with an egg slice or spatula, until browned both sides. Remove pancake from pan to a plate and cover to keep warm. Repeat with remaining batter.

3.Meanwhile, blend or process mango and extra sugar until smooth. Place mango purée in small saucepan; stir over low heat until warmed through.

4.Serve pancakes drizzled with warm mango purée, and whipped cream, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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