Mango Cream Pancakes (Print Version)
# Ingredients:
→ Pancakes
01 -
20g icing sugar
02 -
Pinch of salt
03 -
2 tablespoons cornflour
04 -
¼ teaspoon yellow food dye (optional)
05 -
2 large eggs
06 -
45g all-purpose flour
07 -
200ml slightly warmed whole milk
08 -
20g superfine sugar
09 -
2 tablespoons melted butter (plus extra for cooking)
10 -
1 teaspoon vanilla essence
→ Filling
11 -
250ml whipping cream
12 -
2 tablespoons powdered sugar
13 -
2-3 fresh mangoes (prefer Indian or Pakistani varieties)
14 -
1 teaspoon vanilla essence
→ Garnish
15 -
Fresh mint leaves
16 -
A dusting of powdered sugar
# Instructions:
01 -
In a big mixing bowl, sift together plain flour, powdered sugar, and cornflour. Toss in the salt and caster sugar next.
02 -
In a different bowl, beat melted butter, milk, eggs, vanilla, and food dye (if using) until everything's blended.
03 -
Pour the liquid mix into the center of the dry ingredients. Stir until combined, then strain to smooth out any lumps.
04 -
Heat a butter-coated non-stick skillet on medium. Pour around 50ml of batter, spreading evenly. Cook for a minute or until golden and firm.
05 -
Whip the cream with vanilla and powdered sugar until soft peaks form. Slice mangoes into chunky pieces.
06 -
Let pancakes cool down. Put mango slices in the middle, add whipped cream, and wrap like a burrito. Top with mint and a sprinkle of powdered sugar.
# Notes:
01 -
Peaches, nectarines, apricots, raspberries, cherries, or strawberries can work as mango substitutes.
02 -
Whip the cream gently, or it might turn grainy and split.
03 -
Eat right away or pop it in the fridge for 30 minutes to set.