I woke up on a lazy summer morning, famished and missing Thailand—so I made myself this ambitiously monstrous stack of pancakes. Rolling with the theme of lazy summer mornings, I’ll just steal an excerpt on mangoes from my previous Eating Thailand post:
“As a notorious market junkie, I practically trip over myself trying to capture Thailand’s market culture. Rows of suspiciously colourful and curiously textured dessert condiments compete for my attention with shiny spreads of Buddhist trinkets. The deft-handed vendors are always my favourite, flipping their impossibly thin doughs and handing over the correct change with your piping-hot street snack without missing a beat. Tourists happily haggle over Thai silk scarves and fisherman pants while locals perch nearby on plastic stools, enjoying a bowl of steaming noodles.
“Fresh fruits are stacked precariously high, peeled and cut to order by smiling ladies. I spot some exotic varieties that I’ve only had in Taiwan, China, Indonesia, Ecuador, and other tropical countries, like bouquets of misleadingly spiny rambutan and the ever-bullied durian, banned in some public buildings for its odour. The adorable and admittedly delicious mangosteen, “Queen of Fruits,” captures the heart of my flatmates, but it’s a more familiar fruit that wins my affection. Mangoes are infinitely sweeter and juicier here, and I get my fix by gnawing on countless mango pits and downing pureed mango juices at lunch, pickled unripe mangoes (มะม่วงดอง) as a surprisingly addictive snack, and of course mango with coconut sticky rice (ข้าวเหนียวมะม่วง) for dessert.”
Fish sauce wouldn’t have been the most appropriate of Thai ingredients to use in pancakes, so I settled with the sweet pulp of an overripe Florida mango that had been sitting on the countertop for weeks, practically begging to become batter bait as more and more starches converted to sugar. Florida is one of the few lucky states (along with Hawaii and California) with a climate for growing decent mangoes. I can’t say they rival the ones in tropical Southeast Asia but, at the peak of the summer season, they make a mean addition to this pancake recipe.
Yellow peaches are another overripe summer staple that beckon from the fruit basket, and the juicy sweetness is the perfect topping to a nutty and ever-so-slightly tropical pancake stack.
I first used raw millet in baked goods for Smitten Kitchen’s banana bread recipe, and it’s absolutely brilliant. The taste is unintrusively nutty and the subtle, dispersed pop and crunch of the grains is a welcome texture breakup in all the pillowy pancake layers. Plus, millet is one of my kitchen staples—cheap, nutritious, and versatile for sweet or savoury dishes (like the Louisiana Red Beans & Millet here).
Styling is a fun new game with stocked cabinets full of pretty plates, the absence of impending classes and appointments means no panicky or prematurely-flipped pancakes, and there’s a beautiful outdoor patio on which to enjoy them. It’s good to be home, if only for a short while—and these pancakes prove it.
Mango Millet Peach Pancakes
- 1 overripe mango / ¾ cups flesh
- 1 T agave/honey
- 1 T canola oil
- 1 egg
- 1 ¼ cup unsweetened almond milk
- 1 cup whole wheat pastry flour
- ¼ cup millet flour
- 2 t baking powder
- 1 t baking soda
- ½ t sea salt
- ½ T ground nutmeg
- 1 T millet, toasted
- 2 overripe peaches, mashed
- 2 T agave/honey
- pinch of toasted millet
Toast millet in a skillet over low heat for a couple of minutes.
Blend wet ingredients together well, or alternatively grate your mango into the mix. Combine dry ingredients separately, then incorporate the two without over-mixing.
Heat skillet over medium-low heat. Spoon batter in batches, flipping after just a couple of minutes or until many bubbles rise to the surface and the edges begin to firm up. Flip and cook another minute. Repeat until batter is finished.
Top with freshly mashed peaches and agave nectar, sprinkling a pinch of toasted millet for nutty crunch.