Description
Indulge in the tropical delight of Mango Pancakes, a Hong Kong-inspired dessert featuring thin, crepe-like pancakes filled with fresh mango slices and sweetened vanilla cream. Perfect for dessert, brunch, or a luxurious breakfast, these pancakes are quick, versatile, and irresistibly delicious.
Ingredients
For the Pancakes:
- Plain flour
- Cornflour
- Icing sugar
- Caster sugar
- Pinch of salt
- Warm full-fat milk
- Large eggs
- Melted butter
- Vanilla extract
- Yellow food colouring (optional)
- Knob of butter, for frying
For the Filling:
- Double cream
- Icing sugar
- Vanilla extract
- Ripe mangoes (preferably Indian or Pakistani varieties)
Optional for Serving:
- Icing sugar, for dusting
- Sprigs of fresh mint
Instructions
- Prepare the Batter:
Sift plain flour, cornflour, and icing sugar into a bowl. Add caster sugar and salt. Whisk together warm milk, eggs, melted butter, vanilla, and yellow food colouring (if using). Combine wet and dry ingredients to form a smooth batter. Strain to remove lumps. - Cook the Pancakes:
Heat a non-stick pan over medium heat. Add a small amount of butter. Pour 50ml of batter, swirling to coat the pan in a thin layer. Cook for about 1 minute until set and lightly golden. Transfer to a plate. Repeat for remaining batter. - Prepare the Filling:
Whip double cream with icing sugar and vanilla until medium peaks form. - Assemble the Pancakes:
Lay a pancake flat. Add whipped cream in the center, top with mango slices, and fold over to encase the filling. - Serve:
Optionally dust with icing sugar and garnish with mint.
Notes
- For a vibrant twist, experiment with different fruit fillings or flavored whipped creams.
- Ensure your non-stick pan is preheated to prevent sticking.
- Mangoes like Alphonso or Chaunsa work best due to their natural sweetness and rich texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Breakfast
- Method: Pan-frying
- Cuisine: Hong Kong, Asian-inspired
