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
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 │<
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