Description
Delightfully light and thin mango pancakes made with a delicate crepe-style batter, filled with fresh ripe mango pieces and sweetened whipped cream. Perfect for a refreshing dessert or a decadent breakfast treat, these pancakes combine the natural sweetness of mango with a creamy, fluffy filling wrapped in soft, tender crepes.
Ingredients
Pancake Batter
- 1 cup full-fat milk
- 1/3 cup plain (all-purpose) flour
- 1/4 cup cornflour (cornstarch)
- 1/4 cup icing (powdered) sugar
- 3 large eggs (55-60g/2oz each)
- 1/4 tsp yellow food colouring
- Canola oil spray, for cooking
Filling
- 2 large ripe mangoes, skin peeled and cut into 10 to 12 pieces (7 x 2.5 x 1 cm, 3 x 1 x 1/2 inch pieces)
- 3/4 cup thickened (heavy) cream, chilled
- 3 tbsp icing (powdered) sugar, sifted
- 1/2 tsp vanilla extract
Instructions
- Prepare the batter: In a bowl, pour in the milk. Sift together the plain flour, cornflour, and icing sugar directly into the milk, whisking continuously until the mixture is lump-free. Add the eggs and yellow food colouring, then whisk again until combined into a very thin, watery batter.
- Refrigerate batter: Cover the batter and refrigerate for 1 hour to allow the ingredients to meld and improve texture.
- Cook the pancakes: Stir the batter well to mix any settled flour. Heat an 18cm (7 inch) non-stick pan over medium-low heat and spray lightly with canola oil. Pour 45 ml (3 tbsp) of batter into the center of the pan and swirl to form a thin layer covering the base. Cook for 45 seconds to 1 minute until the surface is set to the touch. Halfway through cooking, gently loosen the edges with a rubber spatula to prevent sticking. Flip the crepe carefully onto a cutting board with the cooked side facing down; the underside should not have golden patches, ensuring a delicate texture. Adjust the heat as necessary. Repeat this process for all batter, spraying the pan with oil between crepes.
- Cool the crepes: Allow the crepes to cool fully for 1 hour before assembling to ensure proper filling adherence and texture.
- Make the whipped cream: Just before assembly, whip the chilled heavy cream with icing sugar and vanilla extract in a cold bowl using a hand mixer at speed 8 for about 2 minutes until stiff peaks form.
- Assemble the mango pancakes: Place a crepe on a flat work surface with the side that touched the pan facing up. Spread a 1 cm (1/3 inch) thick layer of whipped cream one-third of the way up the pancake in the shape of a mango piece. Add mango slices on top of the cream. Roll the crepe burrito-style firmly, ending with the seam side down to secure the filling. Repeat with remaining crepes and filling.
- Serve immediately: Mango pancakes are best eaten right away as the cream-filled pancakes can soften if left too long.
Notes
- Use a quality non-stick pan for best results in making thin, tender crepes without tearing.
- Chilling the batter improves flavor and allows flour to hydrate fully, resulting in smoother pancakes.
- The cooking temperature is critical to avoid browning; the pancakes should have no golden patches for a delicate texture.
- The cream should be whipped just before assembly to maintain its firmness and freshness.
- Rolling burrito-style with the seam down ensures the filling stays neatly enclosed.
- Fresh ripe mangoes are essential for sweetness and texture balance.
