Mango pancakes with ginger-maple syrup
Pancakes
Ukrainian cuisine
These mango pancakes have become one of our favorite weekend breakfasts. Besides the mango, there are four things that really make this recipe work. Whole, fresh ginger root is available in most grocery stores; dried ground ginger won't give you the same flavor and you can't strain it once it's mixed into the syrup. Grade B pure maple syrup, darker and deeper than the more refined grade A, is a perfect compliment to the spicier ginger. For better taste and nutrition, avoid any pseudo-maple syrups (i.e. not from a maple tree). Freshly ground cardamom is worth the extra effort too, but if you're buying previously ground cardamom, check the expiration date on the bottle so you aren't getting old stuff. Pure extra-virgin coconut oil is excellent for baking, cooking and beyond, such as making your own body cream. It's also better to avoid refined versions which don't have the same rich flavor, aroma and health benefits as the unrefined extra-virgin oil.
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