Mango Pancakes (Print Version)
# Ingredients:
→ For the pancakes
01 -
45g plain flour
02 -
2 tbsp cornflour
03 -
20g icing sugar
04 -
20g caster sugar
05 -
Pinch salt
06 -
200ml warm full-fat milk
07 -
2 large eggs
08 -
2 tbsp melted butter
09 -
1 tsp vanilla extract
10 -
¼ tsp yellow food coloring (optional)
11 -
Knob of butter, for frying
→ For the filling
12 -
250ml double cream
13 -
2 tbsp icing sugar
14 -
1 tsp vanilla extract
15 -
2-3 ripe mangoes (ideally Indian or Pakistani mangoes if available)
→ To serve (optional)
16 -
Icing sugar, for dusting
17 -
Sprigs of fresh mint
# Instructions:
01 -
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 coloring (if using). Make a well in the center of the dry ingredients, pour in the wet mixture and combine into a smooth batter.
02 -
Pass the batter through a sieve into a clean bowl to remove any lumps. This step is important for achieving a smooth texture in your pancakes.
03 -
Heat a knob of butter in a medium-sized non-stick pan over medium heat. Pour about 50ml batter into the middle of the pan, then swirl to coat the base in a thin, even layer. Cook for about 1 minute until it feels set to touch and is lightly golden underneath.
04 -
Gently loosen the edges with a spatula or palette knife and flip the pancake out onto a plate or board. Repeat with the remaining batter. Allow the pancakes to cool while you prepare the filling.
05 -
Whisk the cream with the icing sugar and vanilla extract until you have medium peaks (be careful not to over-whip). Cut the mango into large chunks that will sit nicely down the middle of the pancakes.
06 -
Once the pancakes have cooled, set one on a plate and lay a piece of mango down the middle. Dollop some cream on top, then gently fold into a parcel — similar to a burrito — taking care not to tear the pancake. Place onto a plate with the more attractive side on top. Repeat with the remaining pancakes.
07 -
Dust with icing sugar and decorate with sprigs of fresh mint, if desired. Either slice in half and enjoy immediately or chill in the refrigerator for 30 minutes to firm up (which will also make them easier to slice).
# Notes:
01 -
You can substitute mangoes with other fruits like peaches, nectarines, apricots, raspberries, strawberries, or cherries (consider changing the food coloring to match if using).
02 -
Take care to whip the cream just to medium peaks - over-whipping will cause it to split and eventually turn to butter.
03 -
These pancakes also pair well with fresh raspberries or raspberry coulis for an extra flavor dimension.