Mango pancakes
Delicious mango pancakes that are easy to make at home and taste just like the real thing.
Equipment
- non-stick pan
- Mixing Bowl
- Whisk
- rubber spatula
- 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 (for color)
- canola oil spray
Mango
- 2 large ripe mangoes skin peeled and cut into 10 to 12 pieces
Cream filling
- ¾ cup thickened cream fridge cold
- 3 tablespoon icing sugar / powdered 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.
- Refrigerate for 1 hour.
- Give the batter a mix then measure out 45 ml (3 tbsp) of crepe batter.
- Use an 18cm/7" non-stick pan. Spray lightly with oil then heat over a medium low stove.
- Pour the batter into the middle and swirl to cover the base in a thin layer. Cook for 45 seconds to 1 minute until set to touch.
- Flip the crepe onto a cutting board, ensuring the surface is set with no golden patches.
- Continue cooking the pancakes, stacking them on top of each other.
- Cool the crepes for 1 hour before using.
Assembling
- Place 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
Food colouring helps achieve the signature yellow color. Ensure to use very non-stick pans to avoid crepes sticking.
Nutrition
Serving: 1pancakeCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 180mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1mg
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