When my husband came home yesterday with a jar of mango jam, I immediately imagined crepes with mango syrup. See, this jam is thick, not the kind that drips off a spoon. It has the consistency of ube halaya (if you’re not a Filipino, that would be similar to the consistency of peanut butter). It isn’t uber sweet either. It has the tang of mangoes that are just starting to ripen. I did the crepes early this morning. But since I was experimenting with the syrup, my hands were too messy to handle the camera. I made three large crepes (each 10″ in diameter), managed to eat them all (can’t be wasteful), cleaned up and fell asleep. Stormy weather. Dark and cold and snuggling under the comforter seemed the most wonderful thing.
Anyway, so I still had about a cup of mango syrup which I put in the fridge. Since my 12-year-old daughter would be home earlier than usual so she could return to school on time for “class night”, I thought I’d surprise her with pancakes with mango syrup. But she was too excited with her “class night” to be interested in food. My husband ate her share of the pancakes. When I suggested adding a scoop of ice cream to make it pancakes a la mode, all he said was go get the ice cream then!
To make the mango syrup, stir together 3 tbsps. of thick mango jam with 6 tbsps. of light pancake syrup in a small saucepan. Blend well with a wire whisk. Place over medium-low heat and cook, stirring often. Add water, a tablespoonful at a time, stirring as you add. Keep adding water until the desired consistency is reached. As with gravy, some like it thicker while others like it runny.
Note that the syrup with thicken as it cools.
Pour the syrup warm or cold over freshly cooked pancakes. It goes well with butter or with a scoop of vanilla ice cream.