Mango Chutney Stuffed Pancakes with Strawberry Coulis

A mouthwateringly delicious dish that wraps fruit and exotic flavors into pancakes; bringing new foodie-depths to your breakfast offerings!

Ingredients:

Strawberry Coulis:

  • 5 lbs Strawberries, fresh
  • 1lb Sugar, granulated

Mango Chutney:

  • 8oz onion, yellow, small diced
  • 4oz butter, unsalted
  • 4oz fresh diced red pepper
  • 4oz peeled small diced fresh mango
  • 1 tablespoon ground cinnamon
  • 1 lb granulated sugar
  • 4oz white vinegar

Pancake Batter:

  • 5 lbs Complete Buttermilk Pancake Mix

Instructions:

  1. Clean and hull strawberries.
  2. Add sugar, place in food processor.
  3. Pulse until mixture is well-blended.
  4. Remove and set aside.
  5. Saute onion and butter in a medium sauce pan until tender.
  6. Add red pepper, mango, sugar, vinegar and cinnamon.
  7. Cook for 10 to 14 minutes until chutney starts to thicken.
  8. Remove for heat, keep warm.
  9. Combine water and mix in a mixing bowl.
  10. Mix using a wire whip until batter is blended and smooth.
  11. Deposit 2 oz of batter onto a lightly greased 375 degree farhenheit griddle.
  12. Grill for 1 1/2 minutes on each side, or until pancake turns golden brown and edges begin to dry.
  13. Place 1oz of chutney in center of each pancake. Fold over. Place pancake on serving platter so seam is facing down.

Serving Suggestions: 

Top each pancake with approximately 1 oz of strawberry coulis. Sprinkle with 1/2 teaspoons of powdered sugar, if desired.

 

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