Recipe: Mango Pancakes

We now interrupt our regularly scheduled programming (my attempt to convince you all to eat less meat over the holidays) to bring you this special recipe. These pancakes would be perfect for a Christmas morning breakfast and are sure to please anyone in the house, vegetarian and meat-eating alike, though locavores beware...they do include mangoes. If you are a hardcore local eater, the mangoes can be substituted with peaches or even apples.

This recipe says it serves four, but my family of two adults and three small children always doubles the recipe.

South Pacific Fruit Pancakes
(from The Book of Yogurt)

4 Tbsp. butter
3 Tbsp. brown sugar
2 tsp. cinnamon
1 ripe mango, peeled, seeded, and cut in julienne
1 egg
1/2 c. unflavored yogurt
2/3 c. unsifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. powdered sugar

• In a heavy skillet, melt 4 Tbsp. butter over moderate heat. Remove 1 Tbsp. melted butter and reserve.
  
• Stir the brown sugar and 1 1/2 tsp. of the cinnamon into the melted butter in the skillet. Add the mango and cook a few minutes, stirring gently until half-tender. Remove from the heat and set aside.
• In a large bowl, beat the egg well. Stir in the yogurt and the reserved 1 Tbsp. butter.
• Sift together the flour, baking powder, baking soda, salt, and 1 Tbsp of the powdered sugar. Add to the egg mixture and blend until the batter is the consistency of heavy cream.
• Add the mango and mix lightly.
• In a small, heavy skillet, melt 1 Tbsp. butter. Drop the mango batter, a large spoonful at a time, into the hot butter and cook until lightly browned on the bottom sides. Turn and lightly brown on the other sides.
• Repeat until all the batter has been used, adding more butter to the skillet as necessary.
• Mix together the remaining 1 Tbsp. powdered sugar and 1/2 tsp. cinnamon and sprinkle over the pancakes. Serve at once.