Posts Tagged ‘breakfast recipes’

Easy Mango Bread with Native Mangoes

June 3, 2012
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Mango Bread

It’s mango season here in Puerto Rico and they are plentiful after the winter rains.  Native Puerto Rican mangoes are so sweet when tree ripened and the fragrance just perfumes the air.  They’re all over the island and can be picked up along the interstate highways or picked right off the heavily laden trees surrounding the Balneario, board walk along the beach.   They make a lovely jam with saffron, smoothies with banana and yogurt, juice for rum punches, and quick breads.

The semi-ripe mangoes make a terrific hot chutney or salsa with Scotch Bonnet chilies and the little green mangoes make a tangy sweet and sour pickle reminiscent of Chinese pickled cherries.

Coco’s Pancakes

May 12, 2009

iStock_000001560440XSmallThis recipe is adapted from the standard Better Homes and Garden Cookbook that I was given for a wedding gift in 1967.  I altered the ingredient proportions to make the recipe a “no brainer” for breakfast chefs at my restaurant in Tonga.

The secret to making these lofty pancakes is in the whisking – don’t over beat the batter!  The batter should be a bit lumpy and then let it rest while the griddle heats up.  You can also use a non-stick skillet to bake these cakes.  Pancakes should be light and fluffy, and uniformly golden brown on both sides.  There’s only 2 tsp of sugar in this recipe because you’re going to serve them with sweet syrup or fruit.  At Coco’s, we baked them with sliced bananas, apples and of-course blueberries.   Although we paid $8 for 1/3 cup of imported blueberries, blueberry pancakes were still profitable and a good seller.   We served them with a variety of tropical fruit syrups or with fruit coulis, fresh sliced fruit and whipped cream.  

Ingredients:

  • 2 cups flour
  • 2 Tbsp baking powder
  • 2 tsp sugar
  • 1 tsp salt
  • 1 cup milk
  • 1 cup water
  • 2 Tbsp oil
  • 2 eggs

Method:

  1. In a bowl, stir together flour, baking powder, sugar, and salt.
  2. In a bowl, whisk together milk, water, oil, and eggs.
  3. Pour wet mix into dry mix.  Whisk to just moisten dry ingredients. 
  4. Preheat griddle, brush with oil.
  5. When griddle is hot, wipe off excess oil with paper towels.
  6. Pour batter onto griddle and cook until a few bubbles pop and the edges look dry.  Flip and continue cooking until done.  Lightly press tops, if they spring back, they’re done.