Mango Pancakes with Cream and Fresh Mint Recipe
Delight in these light and fluffy Mango Pancakes, perfect for a sweet breakfast or dessert. Made with a smooth batter infused with vanilla and a hint of yellow food coloring for a warm, inviting hue, these pancakes are pan-cooked until golden and then filled with luscious whipped double cream and fresh, ripe mango chunks. Finished with a dusting of icing sugar and fresh mint, they offer a refreshing and indulgent treat bursting with tropical flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Pancake Batter
- 45 g plain flour
- 2 tbsp cornflour
- 20 g icing sugar
- 20 g caster sugar
- Pinch salt
- 200 ml warm full-fat milk
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp vanilla extract
- ¼ tsp yellow food colouring (optional)
- Knob of butter (for frying)
Whipped Cream Filling
- 250 ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Fruit and Garnish
- 2–3 ripe mangoes (ideally Indian or Pakistani mangoes)
- Icing sugar (for dusting)
- Sprigs of fresh mint
Instructions
- Prepare Dry Ingredients. Sieve the plain flour, cornflour, and icing sugar into a large mixing bowl. Add the caster sugar and a pinch of salt to the mixture and combine well.
- Mix Wet Ingredients. In a separate bowl, whisk together the warm full-fat milk, eggs, melted butter, vanilla extract, and yellow food colouring (if using) until fully blended.
- Combine Batter. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently to combine everything into a smooth batter.
- Strain Batter. Pass the batter through a sieve into a clean bowl to remove any lumps, ensuring a silky, smooth texture important for perfect pancakes.
- Heat Pan and Add Butter. Place a medium-sized non-stick pan on medium heat and add a knob of butter, allowing it to melt and coat the surface evenly.
- Cook Pancakes. Pour about 50 ml of batter into the pan’s center; it will gently sizzle at first. Swirl the pan to evenly coat the base with a thin layer. Cook for approximately 1 minute until the surface is set, no longer wet, and the bottom is lightly golden.
- Flip Pancakes. Loosen the edges carefully with a spatula or palette knife, then flip the pancake out onto a plate or board. Repeat this process until all batter is used.
- Prepare Filling. While the pancakes cool, whip the double cream with icing sugar and vanilla extract until medium peaks form. Cut the mangoes into large chunks suitable for folding into the pancakes.
- Assemble Pancakes. Place each cooled pancake on a plate, lay a row of mango pieces down the center, and top with a dollop of whipped cream. Fold the pancake into a parcel similar to a burrito, taking care not to tear the delicate pancake. Arrange the folded side down with the most attractive side facing up.
- Finish and Serve. Dust the folded pancakes with icing sugar and garnish with fresh mint sprigs. Optionally, slice in half to serve immediately or chill in the fridge for 30 minutes to firm up prior to slicing and serving.
Notes
- Using a sieve to strain the batter is critical to achieve smooth, lump-free pancakes.
- Yellow food colouring is optional but gives a pleasant golden hue to the batter.
- Choose ripe and fragrant mangoes, preferably Indian or Pakistani varieties, for the best flavor.
- Folding the pancakes carefully prevents tearing and helps contain the cream and fruit filling.
- Chilling the assembled pancakes for 30 minutes makes them easier to slice and enhances the texture.
- Use a non-stick pan and moderate heat to avoid burning and ensure even cooking.
