Mango Cream Pancakes (Printable Version)
# What You'll Need:
→ Pancakes
01 -
20g caster sugar
02 -
20g icing sugar
03 -
45g all-purpose flour
04 -
2 large eggs
05 -
200ml warm whole milk
06 -
Pinch of salt
07 -
1 teaspoon vanilla extract
08 -
2 tablespoons corn starch
09 -
2 tablespoons melted butter, extra for the pan
10 -
¼ teaspoon optional yellow food coloring
→ Filling
11 -
250ml heavy cream
12 -
1 teaspoon vanilla extract
13 -
2 tablespoons powdered sugar
14 -
2-3 mangoes, sweet and ripe (choose Indian or Pakistani if you can)
→ Garnish
15 -
Sprigs of fresh mint
16 -
Dusting of icing sugar
# Preparation Steps:
01 -
Sift flour, corn starch, and powdered sugar into a big mixing bowl. Toss in salt and caster sugar after that.
02 -
Grab another bowl and whisk together the milk, eggs, melted butter, vanilla, and food coloring if you'd like.
03 -
Pour the liquid mix into the center of the dry mix. Stir until combined, then strain everything through a sieve to remove lumps.
04 -
Warm up a butter-coated pan on medium heat. Use 50ml of batter, tilt the pan to spread it thinly, and cook for about a minute until it sets and starts to turn golden.
05 -
Whip the cream along with powdered sugar and vanilla to the point it holds soft peaks. Chop the mangoes into thick slices or chunks.
06 -
Wait till the crepes cool down, then add mango slices to the center, pile on whipped cream, and fold them up burrito-style. Sprinkle icing sugar and tuck in some mint before serving.
# Additional Tips:
01 -
Swap mangoes with berries, peaches, cherries, or other soft fruits if you'd like
02 -
Keep an eye on the cream—it splits if whipped too much
03 -
Eat them right away or chill them for half an hour to firm up a little