Blueberry Mango Pancakes

Blue Heaven is a famous restaurant in Key West, Florida and these beauties are raved about by locals. Light, crisp around the edges, and full of fruit flavor; what’s not to love?!

Blueberry Mango Pancakes

  • Servings: 4
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3 cups (360 g) all-purpose flour
1/8 cup (24 g) baking powder
3/8 cup (74 g) granulated sugar
1-1/2 tsp salt
3 large eggs, fresh
2 cups (488 g) whole milk
1 T (14 g) apple cider vinegar*
1-1/2 oz (43 g) of light ale*
1-1/2 tsp (21 g) sour cream*
1/2 cup ripe mango (85 g), peeled, pit removed, diced
1/2 cup (85 g) fresh blueberries

*You can also substitute 78 g sourdough starter for the ale, sour cream and vinegar.

Maple syrup

In a large mixing bowl, combine the flour, baking powder, sugar and salt.  In a separate bowl, combine the eggs, milk, vinegar, beer and sour cream.  Using a rubber spatula, fold the wet ingredients into the dry ingredients until they are well blended.

Heat a greased griddle to 400 F or large sauté pan.  Place a desired amount of the batter on the griddle.  After the batter has been placed, put the desired amount of mango and blueberries into the pancake batter.  When the bubbles begin to appear on the surface, flip the pancake over and finish cooking until lightly golden in color.  Repeat with each pancake.

Serve a stack of pancakes with butter and maple syrup.

Adapted from a recipe by Richard Hatch

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