Chef-Owner Michael Moorman
Layers of vanilla mascarpone cream and fresh mango slices create an indulgent stack of pancakes at M. Henry, a Chicago restaurant with a large brunch following. The pancakes are accompanied by a housemade mango citrus syrup that is easy to execute, yet adds a special twist.
Mango citrus syrup
1/2 cup sugar
1/2 cup water
1 tbsp. lemon juice
2 ripe mangos, peeled, seeded and diced (about 2 cups)
Vanilla mascarpone cream
2 cups mascarpone cheese
1/4 cup sugar
1/2 tsp. vanilla extract
2 cups all-purpose flour
1/4 cup sugar
4 tsp. baking soda
1/2 tsp. salt
1 1/3 cups milk
4 tbsp. butter, melted
Vegetable oil, for cooking
1/2 cup honey oat granola
1 ripe mango, peeled, seeded and thinly sliced
1. Prepare mango citrus syrup: In medium saucepan over medium-high heat, combine sugar, water and lemon juice; bring to a boil, stirring until sugar is dissolved. Stir in diced mango; reduce heat to low. Keep warm for service.
2. Prepare vanilla mascarpone cream: In medium bowl, combine mascarpone cheese, sugar, vanilla and salt until well blended. Refrigerate until service.
3. Prepare pancakes: In large bowl, combine flour, sugar, baking soda and salt; whisk until blended. In smaller bowl, whisk milk and eggs until well blended. Add egg mixture to flour mixture; gently whisk to combine. Stir in melted butter; do not overbeat. (Batter should be slightly lumpy.)
4. Per order: Heat 1 teaspoon oil in large skillet or griddle over medium heat. With 1/3-cup ladle, portion pancake batter onto hot skillet or griddle twice; swirl around to make two 6-inch pancakes. When bubbles form on top, flip and cook another minute until bottom of pancake is golden brown.
5. For service, place one pancake in center of plate; layer on 1/2 cup vanilla mascarpone cream and ladle 2/3 cup warm mango syrup on top. Place another pancake on top and press down lightly. Sprinkle 2 tablespoons granola on top and dust with confectioners’ sugar. Garnish with mango slices.
Photo courtesy of National Mango Board