Mango Cream Filling Pancakes (Print Version)
# Ingredients:
→ Pancakes
01 -
20g caster sugar
02 -
20g icing sugar
03 -
Pinch of salt
04 -
200ml warm whole milk
05 -
45g plain flour
06 -
2 tablespoons of cornstarch
07 -
2 large eggs
08 -
¼ teaspoon yellow food dye (optional)
09 -
1 teaspoon of vanilla essence
10 -
2 tablespoons of melted butter, plus some for the pan
→ Filling
11 -
1 teaspoon of vanilla essence
12 -
250ml whipping cream
13 -
2 tablespoons of icing sugar
14 -
2 to 3 ripe mangoes (like Alphonso or another sweet variety)
→ Garnish
15 -
Fresh mint leaves
16 -
Dusting of icing sugar
# Instructions:
01 -
In a big mixing bowl, sift the flour, cornstarch, and powdered sugar. Toss in the salt and the caster sugar.
02 -
In another bowl, mix together the milk, eggs, melted butter, vanilla, and the food dye if you’re using it.
03 -
Make a little hole in the center of the dry stuff, pour in the wet mixture, and stir until it’s all one texture. Pass the batter through a sieve so it’s perfectly smooth.
04 -
Set a small non-stick pan over medium heat, and brush it with a bit of butter. Pour in around 50ml of batter, tilt to coat the pan in an even layer, and cook for about a minute until you see it set and turn golden.
05 -
Use a hand or stand mixer to whip the cream along with the icing sugar and vanilla. Stop when it holds its shape. As for the mangoes, chop them into generous pieces.
06 -
Cool the pancakes before topping each one with mango along the center, whipped cream on top, and then folding it up like you would a burrito. Sprinkle with icing sugar and pop a bit of mint on to finish.
# Notes:
01 -
If you’re out of mangoes, try peaches, berries, or other soft fruits.
02 -
Over-whipping the cream will make it separate, so keep an eye!
03 -
You can eat these right away or chill them for half an hour so they set better.