Mango pancakes
User Reviews
5
Mango pancakes
Description
The mango pancakes consist of a thin, crepe-like batter made from milk, flour, cornstarch, icing sugar, eggs, and yellow food coloring to achieve the signature pale yellow color without browning during cooking. After resting the batter for an hour to soften the crepes, it is cooked in a lightly oiled, medium-low heat non-stick pan until just set but not browned, preserving a smooth, flexible texture suited for rolling.
The peeled and cut mango pieces are large and ripe, providing juicy sweetness that pairs well with the whipped cream filling made from cold heavy cream, icing sugar, and vanilla. The cream adds a soft, sweet contrast that complements the fresh fruit. The filling is placed on the crepe side that was in contact with the pan for a smooth outside appearance.
Mango pancakes serve as a light dessert or snack best enjoyed fresh to prevent the cream from weeping. Crepes can be made ahead and stored cooled and wrapped, but assembling should happen just before serving. Using a well-seasoned, 18cm non-stick pan helps produce crepes of ideal size and texture.
Ingredients
The pancake (crepe!):
- 1 cup milk , full fat
- 1/3 cup plain flour (all-purpose flour)
- 1/4 cup cornstarch or cornflour
- 1/4 cup icing sugar aka powdered sugar
- 3 egg 55-60g/2oz each, large
- 1/4 tsp yellow food colouring (Note 1)
- canola oil spray
Mango (Note 2):
- 2 Mango skin peeled with a knife, cut into 10 to 12 pieces (7 x 2.5 x 1 cm, 3 x 1 x 1/2", large ripe
Cream filling:
- 3/4 cup heavy cream fridge cold, thickened
- 3 tbsp icing sugar sifted, aka powdered sugar
- 1/2 tsp vanilla extract
Instructions
Pancake:
- Batter - 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. (Note 3)
- Measure batter - Give the batter a mix (to stir in flour settled at bottom) then measure out 45 ml (3 tbsp) of crepe batter.
- Non-stick pan - Use a 18cm/7" non-stick pan (Note 4). Spray lightly with oil then heat over a medium low stove.
- Cook pancake - Pour the batter into the middle - it should sizzle very lightly - then swirl to cover the base in a thin layer. Cook for 45 seconds to 1 minute or until the middle is set to touch. About halfway through cooking, start loosening the edges with a rubber spatula to ensure it flips out easily.
- Flip the crepe out upside down onto a large cutting board. GOAL: Surface is set, underside has no golden patches. (Note 5) Adjust heat as needed.
- Cook more! Spray pan with oil then continue cooking the pancakes. You can flip them out on top of each other.
- Cool - Full cool the crepes for 1 hour before using.
Assembling:
- Cream - Just before assembling, place the cream, icing sugar and vanilla in a cold bowl and beat until stiff (about 2 minutes on speed 8 of a 10 speed hand mixer).
- Filling - Place a crepe on a work surface so the side that was in contact with the pan is facing up. (Note 6) Spread 1cm/1/3" thick layer of cream one-third of the way up the pancake, in the shape of a piece of mango. Top with mango.
- Roll, burrito style (see step photos or video), ending with the seam-side down. Repeat with remaining pancakes.
- Serve immediately! Mango pancakes wait for no-one (due to the cream).
Notes
- Use natural yellow food coloring if possible to achieve the signature pancake color.
- Rest the batter for an hour to allow flour to absorb liquid and prevent crepe tearing when rolling.
- Use a very non-stick pan about 18cm in diameter for best crepe texture and size.
- Cook the crepes without browning; they should be fully set but pale for a smooth exterior.
- Peel mango carefully by slicing thinly off the skin with a knife, then cut into consistent sizes.
- Store cooled crepes covered overnight; stack them with baking paper to avoid sticking.
- Assemble pancakes just before serving to keep the cream from weeping; stabilized cream can extend shelf life.
User Reviews
Overall Rating
5
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