In a sauce pan, add the mango, ginger, jalapeño pepper, brown sugar, cardamom powder, and water.
Cook until mangoes are tender. When mangoes are tender, remove from heat and mix with honey in a bowl. Serve hot.
In a blender, add batter ingredients and blend well. Keep the mixture at room temperature for 3 hours. After 3 hours, whisk the batter well.
Heat a flat grill to 350 degrees. Spray the grill with oil. Pour 2 ounces of the mixture on the grill through a pancake dispenser. Add a sprinkle of carrot and spinach to each pancake. Turn over pancakes on the grill spraying the grill once more, cooking until golden brown. Add a sprinkle of cheese to each pancake. When the cheese has melted, remove from grill onto serving dish.
Serve hot with tablespoon of mango chutney and tablespoon of Greek Yogurt.
Makes 8 servings.
Recipe by Bala A., Flik Independent School Dining Sous Chef