Description
Delight in these delicate mango pancakes made with a thin, crepe-style batter, fresh ripe mangoes, and luscious whipped cream. Perfect for a fruity breakfast or light dessert, these crepes are rolled burrito-style with cream and mango filling, offering a refreshing twist on classic pancakes.
Ingredients
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 (approx. 7 x 2.5 x 1 cm and 3 x 1 x 1/2 inches)
- 3/4 cup thickened/heavy cream, fridge cold
- 3 tbsp icing sugar (powdered sugar), sifted
- 1/2 tsp vanilla extract
Instructions
- Prepare the Batter: In a bowl, place the full fat milk. Sift together the plain flour, cornflour, and icing sugar into the milk. Whisk the mixture until it is smooth and free of lumps. Add the eggs and yellow food colouring then whisk again until fully combined. The batter should be very thin and watery.
- Chill the Batter: Refrigerate the batter for 1 hour to allow the flour to fully absorb the liquids, which helps create light and tender pancakes.
- Preheat Pan: Use an 18cm (7 inch) non-stick pan. Lightly spray it with canola oil spray and heat over medium-low on the stovetop.
- Cook Pancakes: Stir the batter to mix any flour settled at the bottom. Measure out 45 ml (3 tbsp) of batter per pancake. Pour the batter into the center of the heated pan; it should lightly sizzle. Quickly swirl to cover the base in a thin, even layer. Cook for 45 seconds to 1 minute until the center is set to the touch. Halfway through cooking, loosen the edges with a rubber spatula to help release the pancake for flipping.
- Flip and Finish: Flip the crepe out upside down onto a large cutting board. The surface should be set without golden brown patches on the underside. Adjust stove heat as needed for even cooking. Spray the pan with oil again and continue cooking the remaining pancakes, stacking them as they are done.
- Cool the Pancakes: Allow the cooked crepes to cool completely for 1 hour before assembling to prevent sogginess.
- Make the Whipped Cream: Just before assembling, beat the cold heavy cream, sifted icing sugar, and vanilla extract in a cold bowl using a hand mixer at high speed (speed 8 of 10) until stiff peaks form, about 2 minutes.
- Assemble Pancakes: Place a cooled crepe on a work surface with the side that touched the pan facing up. Spread a 1 cm (1/3 inch) thick layer of whipped cream covering one third of the crepe in the shape of a mango slice. Top with mango pieces.
- Roll Pancakes: Roll the crepes burrito-style starting from the filled edge and ending with the seam side down for a neat finish. Repeat with the remaining crepes.
- Serve: Serve mango pancakes immediately to enjoy the fresh cream and mango at their best.
Notes
- Note 1: Yellow food colouring is optional and used to enhance the golden hue of the batter.
- Note 3: Chilling the batter helps produce tender pancakes by hydrating the flour and prevents tearing during cooking.
- Note 4: An 18cm/7″ non-stick pan is ideal for making evenly sized and thin crepes for rolling.
- Note 5: The underside of the crepe should have no golden patches to keep them soft and pliable.
- Note 6: The side that touched the pan is better for spreading cream as it is less shiny and holds the filling more securely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Australian
