Mango and Cream Pancakes
Perfect for summer breakfast or brunch meals, this Aunt Jemima Mango and Cream Pancake recipe is sure to satisfy all dayparts.
Yields: 85 four-inch pancakes
One 5-pound box Aunt Jemima Complete
90 ounces (2 quarts + 3 ¼ cups) water
80 ounces (10 cups) diced fresh or frozen mangoes
Preheat griddle to 375 degrees. Combine water and Aunt Jemima Mix, and whip until lumps disappear. Fold in mango pieces. Allow batter to sit for 10 minutes.
For 4-inch pancakes, portion a 2-ounce ladle or a #16 scoop of batter onto a preheated, lightly greased griddle. Bake about 1 ½ minutes for each side or until pancake begins to rise and edges begin to dry. Flip only once.
Vanilla Whipped Cream
Yields: 6 cups
3 cups heavy cream, chilled
3 tablespoons confectioners' sugar
¾ teaspoon vanilla extract
Using a standmixer or handmixer, beat cream until soft peaks form. Add sugar and syrup and stir until just combined. Keep refrigerated until service.
Variations: Replace the mangos with same amount of diced strawberries or diced peaches.