Pancakes with Trio of Sauces

Having choices can be fun but tough when forced to pick just one. Can't decide? Mix the three for an interesting play of sweet flavors.

Serves 4 to 5 
Prep Time 20 minutes 
Cooking Time 30 minutes

2 (135-gram) packs instant hotcake mix
1/2 teaspoon maple flavor
1/4 cup roasted pecans, quartered

For the berry sauce
1 cup raspberries
1/4 cup sugar
1/2 cup water
1/2 lemon
zest of 1 lemon

For the chocolate sauce
1/2 cup cream
1 cup chopped dark chocolate
2 tablespoons Amaretto liquer

For the mango ginger caramel sauce
3/4 cup cream
5 1/2 tablespoons ginger, sliced
1 1/2 cup sugar
1/4 cup butter
1 teaspoon vanilla flavor
mango puree from 2 pieces ripe mango,
      puréed and strained
2 tablespoons brandy
pinch of salt

1  Follow the package directions to make the pancake batter. Add maple flavor and pecans. Cook in a nonstick pan. Serve with butter and trio of sauces.

2  Make the berry sauce: Simmer raspberries, sugar, and water. Add lemon juice and lemon zest. Mix cornstarch and water and add to the sauce. Simmer for 2 minutes more.

3  Make the chocolate sauce: Heat cream and add chocolate. Whisk in liqueur. Cool.

4  Make the mango ginger caramel sauce: Simmer cream and ginger for 5 to 8 minutes over low heat. Take out ginger and set aside cream.  In another pan, melt sugar. When sugar turns amber and becomes slightly bubbly, add  butter. Add ginger-infused cream.

5  Turn off heat then add vanilla, mango purée, brandy, and salt.

Photography by At Maculangan │ Food Prep by Gino Gonzalez of Center for Asian Culinary Studies │ Food Styling by Giannina Gonzalez │