Ingredients

1 cup full-fat milk

1/3 cup plain flour (all-purpose flour)

1/4 cup cornflour (cornstarch)

1/4 cup icing sugar (powdered sugar)

3 large eggs (55-60g/2oz each)

1/4 tsp yellow food colouring

Canola oil spray

2 large ripe mangoes (peeled, cut into 10 to 12 pieces, approximately 7 x 2.5 x 1 cm and 3 x 1 x 0.5 cm)

3/4 cup thickened/heavy cream (fridge cold)

3 tbsp icing sugar (powdered sugar, sifted)

1/2 tsp vanilla extract

Instructions

Step 1: Prepare the batter by placing the milk in a bowl. Sift the plain flour, cornflour, and icing sugar into the milk, then whisk until smooth and lump-free. Add the eggs and yellow food colouring, whisking until fully combined. The batter will be very thin and watery.

Step 2: Refrigerate the batter for 1 hour to allow it to rest and thicken slightly.

Step 3: After chilling, stir the batter gently to reincorporate any settled flour. Measure out 45 ml (3 tablespoons) of batter for each pancake.

Step 4: Heat an 18cm (7″) non-stick pan over medium-low heat. Lightly spray the pan with canola oil.

Step 5: Pour the measured batter into the center of the pan. Swirl the pan so the batter forms a thin, even layer. Cook for 45 seconds to 1 minute or until the surface is set and no longer wet to the touch. Halfway through cooking, gently loosen the edges with a rubber spatula.

Step 6: Flip the pancake onto a large cutting board so the surface that was touching the pan is now facing up. The underside should have no golden patches. Adjust the heat as needed for even cooking.

Step 7: Repeat the process, spraying the pan lightly with oil before each pancake. Stack the cooked pancakes on top of each other as you go.

Step 8: Allow the pancakes to cool completely for about 1 hour before assembling.

Step 9: To prepare the filling, beat the cold cream, sifted icing sugar, and vanilla extract together in a cold bowl until stiff peaks form (approximately 2 minutes with a hand mixer).

Step 10: Place one pancake on a work surface with the side that was touching the pan facing up. Spread a 1cm (1/3 inch) thick layer of whipped cream along one-third of the pancake, shaping it to fit a piece of mango. Top the cream with mango slices.

Step 11: Roll the pancake burrito-style, starting from the filled side and finishing with the seam side down. Repeat with remaining pancakes.

Step 12: Serve the mango pancakes immediately for the best texture and flavor, as the cream softens quickly.

Tips & Variations

Use ripe mangoes for the sweetest flavor and best texture in the filling.

Chill the bowl and beaters before whipping the cream to help it whip faster and hold shape better.

If you don’t have yellow food colouring, you can omit it or use a small pinch of turmeric for natural color.

Try adding a sprinkle of toasted coconut flakes or a drizzle of honey for extra flavor.

FAQs

Can I make the batter ahead of time?

Yes, refrigerate the batter for up to 1 hour before cooking. This resting time helps the batter thicken and creates tender pancakes.

What if I don’t have cornflour?

You can substitute cornflour with more plain flour for a similar texture, though the pancakes may be slightly less tender and elastic.

Dessert

Mango Pancakes with Cream Filling Recipe

Introduction