Description
Delightful fusion of fluffy pancakes with the tropical sweetness of ripe mangoes, ideal for breakfast or dessert.
Ingredients
Scale
- 45 g plain flour
- 2 tbsp cornflour
- 20 g icing sugar
- 20 g caster sugar
- Pinch salt
- 200 ml warm full-fat milk
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp vanilla extract
- ¼ tsp yellow food colouring (optional)
- Knob of butter (for frying)
- 250 ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- 2–3 ripe mangoes (ideally Indian or Pakistani)
- Icing sugar (for dusting)
- Sprigs of fresh mint
Instructions
- Sieve the plain flour, cornflour, and icing sugar into a large mixing bowl. Add the caster sugar and a pinch of salt.
- In a separate bowl, whisk together the milk, eggs, melted butter, vanilla extract, and food colouring (if using) to combine.
- Make a well in the centre of the dry ingredients, pour in the wet ingredients, and mix together to create a smooth batter.
- Pass the batter through a sieve into a clean bowl to remove any lumps.
- In a medium-sized non-stick pan, add a knob of butter and allow it to heat over medium heat.
- Pour about 50 ml of batter into the centre of the pan. Cook for about 1 minute or until set and lightly golden underneath.
- Gently loosen the edges with a spatula and flip the pancake onto a plate. Repeat with the remaining batter.
- Allow the pancakes to cool while you prepare the filling: whisk the cream with icing sugar and vanilla extract until medium peaks.
- Cut the mango into large chunks suitable for filling.
- Once cooled, take a pancake, place a piece of mango down the middle, dollop some cream on top, and gently fold it into a parcel.
- Dust with icing sugar and garnish with mint. Enjoy immediately or chill in the fridge for 30 minutes before serving.
Notes
These pancakes can be frozen for up to 3 months. Reheat on stovetop for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 21g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 100mg