Mango Pancakes with a Creamy Twist

1In a mixing bowl, combine the flour, sugar (2 tablespoons), baking powder (1 teaspoon), and salt (¼ teaspoon). Mix well to ensure the dry ingredients are evenly distributed.

2In another bowl, whisk together the eggs (2 large), milk (1 cup), and vanilla extract (½ teaspoon) until well combined.

3Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

4Fold in the diced mango gently into the batter, ensuring even distribution without breaking the mango pieces.

5Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.

6Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

7Flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.

8Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more butter or oil as needed.

9Serve the pancakes warm, topped with additional diced mango or a drizzle of maple syrup if desired.