Mango Pancakes (Hong Kong Style)
"Experience the sheer delight of this Hong Kong-style mango pancake, a truly delectable treat consisting of delicate, yellow crepes resembling tightly rolled spring rolls. Inside, you will find a delightful combination awaiting a nice and full bite of fluffy whipped cream harmoniously blended with a generous, juicy slice of a perfectly ripe mango. After indulging in an abundant lunch like this Teriyaki Chicken Egg Fried Rice With Vegetables or these Easy BBQ Chicken Kebabs, these light and fluffy mango pancakes could be that impeccable finale, leaving taste buds satisfied and our hearts and souls pretty content. This is all I can say at this point but also not to forget that they are so easy and fun to make too. "
Serves10
Preparation Time10 min
Chilling Time20 min
Cooking Time20 min
Cooking MethodSlow Cooker
Ingredients
- For the pancake batter: ▢ 2 extra large eggs or 3 regular size eggs
- 1 cup milk (240 ml) I used 1/2 fat
- ¼ cup sugar (50g)
- ⅓ cup spelt flour (50g) or all purpose unbleached flour
- ▢ ¼ cup cornflour (30g) corn starch
- ▢ ½ teaspoon turmeric
- ▢ ¼ med mango only if it is super ripe and juicy (optional)
- ▢ 1 tablespoon butter (melted) or oil (to grease the pan)
- For the filling: ▢ 2 medium mangoes perfectly ripe cut into chunks
- 1¼ cups double cream (300ml or 10.14 fl oz) heavy cream, whipping cream, thickened cream
-
Make the batter: Place the milk, eggs, mango chunk, salt and turmeric in a smoothie maker.
-
Whizz until all beautifully homogenized.
-
Place the sifted flour and cornstarch into a bowl.
-
Add the eggs and milk mixture little by little and whisk until well combined and totally lump free. You will get a thin and fairly watery batter.
-
Cook the pancakes: 1. Spray the pan lightly with oil then heat over a medium low fire.
-
2. Pour a small amount of batter onto the pan and swirl quickly to form a very thin pancake.