In a mixing bowl, mix together flour, baking powder, and salt.
Mix in milk, eggs and melted butter.
Fold in mango compote, mix until combined.
Let the batter stand for 20-30 minutes.
Heat a large pan over medium to low heat. Spray with oil or grease with butter.
Spoon one 2-3 tablespoons of batter per pancake into the hot pan. When bubbles form on the top, flip the pancakes and cook for one minute, put the pancakes on a serving plate.
Serve with chopped mangoes and maple syrup.
Notes
Measure your flour thoroughly! A little too much and a little too little will not do in this recipe. The pancakes will either be too dry or too moist.
Use a non-stick pan in cooking your pancake batter.