Mango Cream Pancakes (Print Version)
# Ingredients:
→ Pancakes
01 -
200ml warm whole milk
02 -
2 eggs, large
03 -
2 tablespoons melted butter, extra for cooking
04 -
1 teaspoon vanilla essence
05 -
¼ teaspoon optional yellow food dye
06 -
45g plain white flour
07 -
2 tablespoons cornstarch
08 -
20g powdered sugar
09 -
20g superfine sugar
10 -
Small pinch of salt
→ Filling
11 -
250ml heavy cream
12 -
2 tablespoons powdered sugar
13 -
1 teaspoon vanilla essence
14 -
2-3 juicy mangoes (choose Indian or Pakistani if possible)
→ Garnish
15 -
A sprinkle of powdered sugar
16 -
A couple of fresh mint leaves
# Instructions:
01 -
Get a big bowl, sift in cornstarch, powdered sugar, and flour. Stir in superfine sugar and a pinch of salt.
02 -
Grab another bowl. Beat together warm milk, eggs, butter (melted), vanilla, and food dye (if using).
03 -
Make a hollow in the dry mix and pour in the liquid. Stir until combined. Strain if needed for a lump-free mix.
04 -
Use a butter-coated non-stick pan on medium heat. Pour about 50ml batter, swivel to cover the pan, and cook for 1 minute till firm and golden.
05 -
Whip the cream with powdered sugar and vanilla until it forms soft peaks. Dice the mangoes into chunky slices.
06 -
After crepes cool, layer mangoes and a dollop of whipped cream down the middle. Fold them up like burritos. Sprinkle on powdered sugar and fresh mint on top.
# Notes:
01 -
You can use peaches, strawberries, cherries, nectarines, apricots, or raspberries instead of mangoes.
02 -
If you overmix the cream, it might separate, so be gentle.
03 -
Enjoy right away or chill for half an hour to set a bit more.