Ban Pan O La With Café Navarro Mango Syrup Recipes
CHUNKY FRESH MANGO CAKE
This delicious cake, a family favorite, originated years ago with a great-aunt who lived in Florida and had her own mango tree. It's a sweet, moist cake, with slightly crisp edges. -Allene Bary-Cooper, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat the sugar, oil and egg until well blended. In another bowl, combine the flour, baking powder, salt, cinnamon and nutmeg; gradually beat into sugar mixture and mix well. Fold in mango and pecans., Transfer to a greased 6-in. round baking pan. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Garnish with confectioners' sugar and whipped topping if desired.
Nutrition Facts : Calories 423 calories, Fat 26g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 241mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
CAFé CON LECHE SYRUP
Provided by Julia Moskin
Categories easy, dessert
Time 30m
Yield About 1 quart, or 8 to 10 servings
Number Of Ingredients 3
Steps:
- Combine sugar and 2 cups water in a pot and bring to a boil over high heat, stirring often until sugar is dissolved. Whisk in instant espresso until completely dissolved, pour into bowl, cool to room temperature, then refrigerate. When cool, whisk in condensed milk. Refrigerate until completely chilled, at least 2 hours.
- Pour about 1/2 cup syrup over 1 cup shaved ice. Or, freeze syrup into cubes or a block, then put through the shaver.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 52 milligrams, Sugar 32 grams
BAN PAN O LA WITH CAFé NAVARRO MANGO SYRUP
From my very favorite cookbook by Marie Simmons (now all out of print), Pancakes A to Z. She credits her son-in-law, Peter Dilcher, manager of the Café Navarro in Eugene, Oregon. With bananas & mango, these pancakes are perfect for a Caribbean inspired brunch! Posted for ZWT-5.
Provided by Tinkerbell
Categories Breakfast
Time 40m
Yield 18 4-inch pancakes
Number Of Ingredients 15
Steps:
- In large bowl, sift together flours, brown sugar, baking powder, baking soda and salt.
- In food processor, puree bananas (or mash well with potato masher).
- Add the buttermilk, oil, egg yolks and vanilla. Process or whisk to blend.
- Pour the banana mixture over the dry ingredients and stir just until blended.
- In separate bowl, beat the egg whites until stiff peaks form; gently fold into the batter, just until blended.
- Heat a large nonstick griddle or skillet over medium heat until hot enough to sizzle a drop of water. Brush with a thin film of vegetable oil or spray with non-stick cooking spray. (I prefer the texture the oil provides.).
- For each pancake, pour 1/4 to 1/3 cup batter onto griddle. Adjust the heat to medium low.
- Cook until the tops are covered with small bubbles and the bottoms are lightly browned.
- Gently turn and cook until lightly browned on the other side. Repeat with remaining batter.
- For syrup:.
- Puree the diced mango.
- In a small saucepan, combine mango puree, water & sugar.
- Heat, stirring, until heated through.
- Add the lime juice.
- Serve warm over Ban Pan O La pancakes.
Nutrition Facts : Calories 150.6, Fat 7.3, SaturatedFat 1.2, Cholesterol 36.1, Sodium 154.1, Carbohydrate 18.5, Fiber 1.6, Sugar 6.5, Protein 3.6
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