Mango Pancakes
These yum cha mango pancakes are made with melt-in-the-mouth crepes, lightly whipped cream, and slices of juicy, fragrantly sweet mangoes.
Ingredients
For the Saffron Milk*
- 2 tablespoons milk
- 1 pinch saffron
For the Pancakes
- 2 eggs
- 200 ml milk full fat
- 40 g icing sugar powdered sugar in the U.S.
- 80 g plain flour all-purpose flour in the U.S.
- 20 g cornflour cornstarch in the U.S.
For the Sweetened Cream
- 600 ml double cream heavy cream in the U.S.
- ¼ tsp vanilla extract optional
- 80 g icing sugar powdered sugar in the U.S.
Other Ingredients
- 20 g butter for cooking the pancakes
- 3 fresh mangoes alphonso (hapus) is best
Instructions
- Add 2 tablespoons milk to a small pan and heat over a low flame. Once it bubbles, add 1 pinch saffron, and turn off the heat*.
- In a large mixing bowl, whisk 2 eggs, 200 ml milk (including the saffron milk), and 40 g icing sugar. Sift in 80 g plain flour and 20 g cornflour, then whisk again until everything is combined. Rest the mixture for at least 30 mins; preferably 1 hour.
- Make the sweet cream. Do this while the pancake batter rests to make the most of your time. In a large bowl, use an electric whisk to beat 600 ml double cream until it thickens. Fold in ¼ tsp vanilla extract (optional) and 80 g icing sugar. Set aside to chill in the fridge.
- Pass the mixture through a fine sieve to get rid of any lumps.
- Pour the pancake batter into a jug and measure the amount. Divide the amount by 9; this is how much batter you should use for each pancake.
- In a non-stick frying pan (vital), heat a small amount of butter from the total 20 g butter over low-medium heat. Once melted, pour in 1/9th of the pancake batter, and tilt the pan so it spreads evenly. Cook until set (around 1 minute or slightly less), then use a spatula to remove it from the pan. No need to cover the other side! Set aside on a plate and repeat with the remaining pancakes.
- Peel 3 fresh mangoes. Cut either side of the stone to make larger segments, then either side of the stone to make smaller segments. One large segment or two smaller segments equals one mango pancake. Repeat for the other mangoes.
- Lay one pancake flat. Place whipped cream in the centre, then a slice of mango on top. Add more whipped cream on top of the mango — enough to cover it. Fold both sides of the pancake over the mango and whipped cream, then roll the pancake up. Repeat with all the remaining pancakes, then serve.
Notes
* You can also use a drop or two of yellow food colouring, and skip the saffron infusion stage.
Nutrition
Serving: 1gCalories: 434kcalCarbohydrates: 41gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 127mgSodium: 80mgFiber: 2gSugar: 32g
Tried this recipe?Please consider leaving a review!
