Description
Deliciously light and thin mango pancakes made with a delicate crepe-like batter, filled with whipped cream and fresh ripe mango pieces. These pancakes are perfect for a refreshing dessert or a special brunch treat, combining creamy sweetness and fruity freshness in every bite.
Ingredients
Scale
Pancake Batter
- 1 cup full fat milk
- 1/3 cup plain (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
Filling
- 2 large ripe mangoes, peeled and cut into 10 to 12 pieces (approximately 7 x 2.5 x 1 cm and 3 x 1 x 0.5 cm pieces)
- 3/4 cup thickened/heavy cream, chilled
- 3 tbsp icing sugar (powdered sugar), sifted
- 1/2 tsp vanilla extract
Instructions
- Prepare the batter: In a bowl, pour the full fat milk. Sift together the plain flour, cornflour, and icing sugar into the milk and whisk thoroughly until the batter is smooth and lump free. Add the eggs and yellow food colouring and whisk again until combined. The batter should be very thin and watery. Refrigerate the batter for 1 hour to rest.
- Cook the pancakes: Stir the batter gently to reincorporate any flour settled at the bottom. Heat an 18cm (7″) non-stick pan over medium-low heat and lightly spray with canola oil. Pour 45 ml (3 tbsp) of batter into the center of the pan, swirling to cover the base with a thin, even layer. Cook for 45 seconds to 1 minute, until the middle is set to the touch. Loosen the edges carefully halfway through cooking with a rubber spatula to prevent sticking.
- Flip the pancake: Flip the crepe out upside down onto a large cutting board. The surface should be set and the underside should have no golden patches. Adjust heat as needed to prevent browning. Repeat spraying the pan lightly with oil for each pancake and stack the cooked pancakes on top of each other. Allow the pancakes to cool completely for 1 hour before assembling.
- Prepare the whipped cream: Just before assembling, beat the cold thickened cream, sifted icing sugar, and vanilla extract in a cold bowl using a hand mixer on high speed for about 2 minutes until stiff peaks form.
- Assemble the mango pancakes: Place a cooled pancake on a work surface with the side that touched the pan facing up. Spread a 1cm (1/3 inch) thick layer of whipped cream across one-third of the pancake in the shape of a piece of mango. Top the cream with the cut mango pieces.
- Roll the pancakes: Roll the pancake burrito-style, ending with the seam side down to seal. Repeat with remaining pancakes and filling.
- Serve: Serve the mango pancakes immediately to enjoy the fresh texture and flavor of the cream and mango.
Notes
- Note 1: Yellow food colouring is optional; it enhances the batter color to resemble classic crepes.
- Note 3: Resting the batter in the fridge for 1 hour helps improve texture and reduces bubbles.
- Note 4: Using an 18cm non-stick pan ensures pancakes are thin and even.
- Note 5: Pancake surface should be set without browning to keep pancakes tender.
- Note 6: The side that was in contact with the pan is smoother and better for spreading cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
Keywords: mango pancakes, crepes, dessert, whipped cream, fruit pancakes, easy dessert, fruit crepes
