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Mango Pancakes Recipe

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★★★★★

4.7 from 115 reviews

Delight in these light and luscious mango pancakes featuring thin, crepe-style pancakes filled with whipped cream and fresh ripe mango slices. This easy recipe combines a tender, slightly sweet batter with creamy, vanilla-infused whipped cream and juicy mangoes for a fresh and satisfying dessert or breakfast treat.

Ingredients

Scale

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 (approximate sizes: 7 x 2.5 x 1 cm and 3 x 1 x 0.5 cm)
  • 3/4 cup thickened/heavy cream, cold from fridge
  • 3 tbsp icing sugar (powdered sugar), sifted
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the Batter: In a bowl, place 1 cup of full fat milk. Sift in 1/3 cup plain flour, 1/4 cup cornflour, and 1/4 cup icing sugar, then whisk until the mixture is smooth and lump-free. Add 3 large eggs and 1/4 tsp yellow food colouring, whisk again until fully combined, creating a very thin, watery batter.
  2. Refrigerate Batter: Cover and refrigerate the batter for 1 hour to allow it to set properly and improve texture.
  3. Measure Batter: After refrigeration, stir the batter well to reincorporate any flour that settled at the bottom. Measure out 45 ml (3 tbsp) of batter for each pancake.
  4. Heat Pan: Use an 18cm (7-inch) non-stick pan. Spray lightly with canola oil, then heat it over medium-low stove heat.
  5. Cook Pancake: Pour the measured batter into the center of the pan; it should only lightly sizzle. Immediately swirl the pan to spread the batter into a thin, even layer covering the base. Cook for 45 seconds to 1 minute until the middle sets to touch. Halfway through cooking, carefully loosen the edges with a rubber spatula to ensure easy flipping.
  6. Flip Pancake: Flip the crepe out upside down onto a large cutting board. The cook goal is a set surface with no golden patches on the underside. Adjust heat as needed to avoid browning.
  7. Continue Cooking: Spray the pan again with oil and repeat the cooking process with the remaining batter. Stack the cooked crepes on top of each other.
  8. Cool Pancakes: Allow the crepes to cool completely for about 1 hour before assembling.
  9. Whip Cream: Just before assembling, beat 3/4 cup of cold thickened cream with 3 tbsp sifted icing sugar and 1/2 tsp vanilla extract in a cold bowl using a hand mixer at speed 8 for about 2 minutes until stiff peaks form.
  10. Assemble Pancakes: Place one crepe on a work surface with the side that touched the pan facing up. Spread a 1cm (1/3 inch) thick layer of whipped cream on one third of the pancake in the shape of a mango piece. Layer the mango slices on top of the cream.
  11. Roll Pancake: Roll the pancake burrito-style, ending with the seam side down to keep it sealed. Repeat with all crepes and filling.
  12. Serve: Serve the mango pancakes immediately as the whipped cream is best fresh and may soften the pancakes if left too long.

Notes

  • Yellow food colouring is optional and used for aesthetic to enhance the golden color of the crepes.
  • Use an 18cm non-stick pan for even cooking and thin pancakes.
  • Allow full cooling to ensure the pancakes don’t tear when rolled.
  • The cooked side that faced the pan should be inside the roll for the best texture.
  • Best served fresh as the whipped cream can make pancakes soggy over time.

Keywords: mango pancakes, crepes with mango, whipped cream pancakes, fruit filled pancakes, easy dessert recipe

Find it online: https://tastybella.com/mango-pancakes-recipe/