Mango Cream Pancakes (Print Version)
# Ingredients:
→ Filling
01 -
250ml heavy cream
02 -
2 tablespoons powdered sugar
03 -
1 teaspoon vanilla essence
04 -
2-3 ripe mangoes (Indian or Pakistani varieties are ideal)
→ Pancakes
05 -
20g superfine sugar
06 -
200ml warm whole milk
07 -
A pinch of salt
08 -
¼ teaspoon yellow color gel (optional)
09 -
2 large eggs
10 -
2 tablespoons melted butter, plus extra for the pan
11 -
1 teaspoon vanilla flavoring
12 -
45g all-purpose flour
13 -
2 tablespoons corn starch
14 -
20g confectioners’ sugar
→ Garnish
15 -
A dusting of powdered sugar
16 -
Fresh mint leaves
# Instructions:
01 -
Grab another bowl. Mix melted butter, eggs, warmed milk, vanilla, and add the yellow coloring here only if you want it.
02 -
Sift the dry ingredients and sugars together into a bowl. Make a hole in the middle, pour in the liquid ingredients, and whisk until smooth. Strain it all for a lump-free mix.
03 -
Get a non-stick pan lightly buttered and warm it on medium heat. Pour in 50ml of the mix, twirl it around to spread evenly, and cook for 60 seconds until it’s golden and cooked through.
04 -
Whip up the cream with powdered sugar and vanilla till it’s thick but still soft. Slice up mangoes into chunky pieces.
05 -
Cool pancakes first. Add mango chunks and whipped cream on top. Fold them over like a burrito. Dust with sugar and toss on some mint for a fresh finish.
06 -
Shake the flour, corn starch, and powdered sugar through a fine sieve into your bowl. Add a pinch of salt and toss in the superfine sugar too.
# Notes:
01 -
Mango swaps? Use fruits like peaches, cherries, nectarines, strawberries, or raspberries.
02 -
Overwhipping cream turns it grainy, so don’t go overboard!
03 -
Serve right away or pop into the fridge for half an hour to set.