Mango Pancakes
Equipment
Ingredients
Pancakes
eggs (room temperature)
2 piece
milk (cold)
240 ml
all-purpose flour (sifted)
65 g
cornstarch (sifted)
2 tbsp
sugar
2 tbsp
butter (melted)
2 tbsp
vanilla extract
1 tsp
salt
1 pinch
yellow food coloring
1 drop
Filling
heavy whipping cream (cold)
240 ml
powdered sugar (sifted)
2 tbsp
vanilla extract
1 tsp
ripe mangoes (ripe, sliced)
2 piece
Instructions
Mix the pancake batter
Whisk all pancake ingredients together until completely smooth.
Rest the batter
Let the batter rest for 30 minutes to relax the gluten.
Cook the pancakes
Cook very thin pancakes over low heat for 30-40 seconds per side until just set but still soft.
Cool the pancakes
Transfer cooked pancakes to a plate and let them cool completely.
Whip the cream
Whip cold heavy cream with powdered sugar and vanilla until stiff peaks form.
Prepare the mango
Peel and slice ripe mangoes into thick slices.
Assemble and roll
Place a pancake smooth-side down, add whipped cream and mango slice, then roll into a neat rectangle.
Chill before serving
Refrigerate the assembled mango pancakes for at least 1 hour to set.
Original recipe
Storage
Best eaten within 24 hours. Do not freeze as texture will suffer.
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