My mother's full-time job never fit into a 9-5 time-frame but somehow she managed to make us dinner every night. Like many new moms, all of a sudden I have gained more respect for my mom. So, last mother's day, I made her mango pancakes with shrikand topping. The idea came from Mango Power Girl's mango shrikhand.
While tasty, there are many caveats to these recipes. While I generally think you should not follow a recipe, with this one, make sure to take heed:
- Shrikand is a wonderful, and calcium-rich, Indian yoghurt dessert. The best shrikhand is lick-the-spoon thick. This "shrikhand" is much thinner than its true self.
- Soy yoghurt while yummy does have an aftertaste that I don't love. So, I made the topping with regular yogurt. But, you can use vegan yoghurt. (We are not vegans; but I love vegan baking and cooking for the health, financial and environmental benefits. And, frankly, vegan recipes are often way easier than their regular counterparts. No creaming, whipping, separating.)
- These pancakes seem to have structural issues so make them silver dollar sized. Don't get over zealous unless you are a masterful flipper.
Vegan Mango Pancakes with Vegan Shrikhand-style Topping
Vegan Mango Pancakes
Mix the following:
1 cup wheat flour
1 T +1 t baking power
1/8 t baking soda
1 pinch (1/8 t) salt
1 T sugar
1 cup unflavored organic soy milk
1 T olive oil
On an oiled cast-iron skillet, place 4--5 pieces of diced mango. Brown for a few minute.
Add a few tablespoons of pancake batter. Brown and flip.
3 T yoghurt
1 t rose water
2-3 t crushed pistachios
1 t cardamom
1-3 pieces of saffron steeped in 2 T warm soy milk
2 t sugar