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Mango Pancakes with Cream and Fresh Mint Recipe

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These Mango Pancakes are a delightful and light dessert featuring thin, golden pancakes filled with fresh, juicy mango chunks and whipped cream. Perfect for showcasing ripe, fragrant mangoes, this recipe combines a smooth, tender batter with a creamy filling for an indulgent yet refreshing treat ideal for breakfast or dessert.

Ingredients

Pancakes 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)

Filling

  • 250 ml double cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 2–3 ripe mangoes (ideally Indian or Pakistani mangoes)

To Serve

  • Icing sugar (for dusting)
  • Sprigs of fresh mint

Instructions

  1. 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, mixing gently to combine evenly.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the warm full-fat milk, eggs, melted butter, vanilla extract, and optional yellow food colouring until fully combined and smooth.
  3. Combine Batter: Make a well in the centre of the dry ingredients, pour in the wet mixture, and stir gently to form a smooth batter. Avoid overmixing to keep the pancakes tender.
  4. Strain Batter: Pass the batter through the sieve into a clean bowl to remove any lumps, ensuring a smooth and consistent texture critical for light pancakes.
  5. Heat Pan: Add a knob of butter to a medium-sized non-stick pan and heat over medium heat until melted and slightly bubbling.
  6. Cook Pancakes: Pour approximately 50 ml of batter into the center of the hot pan. Swirl the pan to spread the batter thinly and evenly. Cook for about 1 minute, or until the surface looks set and the underside is lightly golden. It should sizzle gently on contact.
  7. Flip Pancakes: Carefully loosen the edges using a spatula or palette knife, then flip the pancake onto a plate or board. Repeat the process with the remaining batter, stacking pancakes as you go.
  8. Prepare Filling: Whisk the double cream with icing sugar and vanilla extract until medium peaks form. Cut the ripe mangoes into large chunks suitable for placing lengthwise inside each pancake.
  9. Assemble Pancakes: Once cooled, place each pancake on a plate, add a line of mango chunks in the middle, and dollop with whipped cream. Gently fold the pancake into a parcel shape, like a burrito, ensuring the pancake doesn’t tear. Arrange attractively on serving plates.
  10. Serve or Chill: Dust the filled pancakes with icing sugar and garnish with fresh mint sprigs if desired. Serve immediately or refrigerate for 30 minutes to firm up and make slicing easier.

Notes

  • Passing the batter through a sieve is essential to achieve smooth, lump-free pancakes.
  • Use ripe, sweet mangoes such as Indian or Pakistani varieties for the best flavor.
  • Folding the pancakes like a parcel helps contain the filling without tearing.
  • Chilling the filled pancakes overnight firms the cream and makes slicing neater.
  • If preferred, substitute double cream with whipping cream for a lighter version.

Find it online: https://bitezly.com/mango-pancakes-with-cream-and-fresh-mint-recipe/