Mango pancakes
Delicious mango pancakes, a perfect dessert inspired by Asian cuisine.
Equipment
- non-stick pan
- bowl
- hand mixer
Ingredients
The pancake (crepe!)
- 1 cup milk full fat
- ⅓ cup plain flour all-purpose flour
- ¼ cup cornflour cornstarch
- ¼ cup icing sugar powdered sugar
- 3 large eggs (55-60g/2oz each)
- ¼ teaspoon yellow food colouring to make the pancake yellow
- Canola oil spray
Mango
- 2 large ripe mangoes cut into 10 to 12 pieces
Cream filling
- ¾ cup thickened/heavy cream fridge cold
- 3 tablespoon icing sugar sifted
- ½ teaspoon vanilla extract
Instructions
Pancake
- Place the milk in a bowl. Sift the flour, cornflour and icing sugar in then whisk until lump free. Add eggs and food colouring, whisk until combined. It will be a very thin, watery batter.
- Refrigerate for 1 hour.
- Give the batter a mix then measure out 45 ml (3 tbsp) of crepe batter.
- Use a 18cm/7" non-stick pan. Spray lightly with oil then heat over medium low.
- Pour the batter into the middle and swirl to cover the base in a thin layer. Cook for 45 seconds to 1 minute.
- Flip the crepe out onto a large cutting board.
- Cook more pancakes, flipping them out on top of each other.
- Cool the crepes for 1 hour before using.
Assembling
- Place the cream, icing sugar and vanilla in a cold bowl and beat until stiff.
- Place a crepe on a work surface with the cooked side facing up. Spread a layer of cream and top with mango.
- Roll burrito style and repeat with remaining pancakes.
- Serve immediately!
Notes
The food colouring is to achieve the signature yellow color. Storing crepes is possible overnight if properly covered.
Nutrition
Serving: 1pancakeCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg
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