Brunch. Something I never truly understood the awesomeness of until I moved to Chicago. We take our brunch pretty seriously here, which is a-OK with me as it’s the only meal where it’s acceptable to have something sweet, something savory, something caffeinated and something alcoholic all in the same meal. If you don’t like brunch, well…um…there’s something wrong with you.
The only downfall of living in a brunch-crazed city is the crowds. More often than not you have to wait for a table, which is absolutely the case at M.Henry, one of my favorite brunch spots. This cozy restaurant on Chicago’s northside serves up some amazing items, including one of my all-time favorites — Mango Blisscakes. Only available on Sunday’s, the Mango Blisscakes are just what they sound like — a stack of the fluffiest buttermilk pancakes you’ve ever tried, topped with fresh mango, creamy vanilla mascarpone cream and a brown sugar oat crust. Pure heaven.
I love them so much that I was inspired to recreate them myself so I could share the love with you. I hope you enjoy them as much as I do.
Now, let’s raise a mimosa to brunch, shall we? The best meal of the week.
Mango Blisscakes (makes about 10 pancakes; serves 5)
What you need:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 2 tablespoons unsalted butter, melted and cooled, plus more for griddle
- 8 ounces mascarpone
- 3 tablespoons powdered sugar
- 1 mango, peeled, pitted and diced
- 1 cup granola
- Maple syrup (optional)
- Preheat your non-stick griddle/skillet over medium-high heat.
- Meanwhile, whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and melted butter; whisk to combine. Batter will be slightly lumpy.
- Test griddle/skillet by sprinkling a few drops of water on it. If water bounces and spatters off griddle/skillet, it’s ready. Using a 4-ounce ladle or a 1/2 cup measuring cup, pour pancake batter onto your preheated griddle/skillet. The pancakes are ready to flip when bubbles form in the center and the edges become slightly dry; about 2 minutes. Flip and cook for and additional minute or so.
- Meanwhile, whip mascarpone and powdered sugar with an electric mixer until light and airy.
- To serve, layer pancakes with sweetened mascarpone, diced mango and a sprinkling of granola. Top with additional maple syrup, if desired.