From: Michael Moorman, M Henry, Chicago. Yield: 4 servings.
as needed, mango citrus syrup (recipe follows)
as needed, vanilla mascarpone cream (recipe follows)
as needed, pancake batter (recipe follows)
½ cup honey oat granola
1 ripe fresh mango, peeled, seeded, thinly sliced, for garnish
for garnish, powdered sugar for dusting
Mango Citrus Syrup (yields 2 2/3 cups):
½ cup sugar
½ cup water
1 Tbsp. lemon juice
2 ripe fresh mangos, peeled, seeded, diced 1” (about 2 cups)
Vanilla Mascarpone Cream (yields 2 cups):
2 cups mascarpone cheese
¼ cup sugar
½ tsp. vanilla
pinch of salt
Pancakes (yields 8 pancakes):
2 cups all-purpose flour
¼ cup sugar
4 tsp. baking soda
½ tsp. salt
1 1/3 cups milk
4 tbsp. butter, melted
as needed, vegetable oil for cooking
For mango citrus syrup: In a medium pan, combine the first 3 ingredients and bring to a boil, stirring until sugar has dissolved. Add diced mango to syrup. Reduce temperature to low; keep warm for service.
For vanilla mascarpone cream: Combine all ingredients until well-blended. Keep refrigerated until service.
For pancakes: In a large bowl, combine flour, sugar, baking soda and salt; whisk until blended. In a smaller bowl, combine milk and eggs, whisking well. Add egg and milk mixture to the dry ingredients and gently whisk to combine. Stir in melted butter. There should be no lumps in batter, but do not overbeat.
Per order: Heat 1 tsp. oil in skillet over medium heat. When pan is hot, ladle on 2 1/3 cup portions of pancake batter and swirl around to make two 6” diameter pancakes. When bubbles form on top, flip and cook another minute until the bottom is golden brown.
Place a single pancake in center of plate. Top with ½ cup vanilla mascarpone cream in the center of the pancake. Ladle 2/3 cup of the warm mango mixture on top of the cream. Place another pancake on top and press down lightly. Sprinkle 2 Tbsp. honey granola on top and dust the stack with powdered sugar. Garnish with mango slices and serve immediately.