Mango Cream Pancakes (Print Version)
# Ingredients:
→ Crepes
01 -
1/4 teaspoon of optional yellow food dye
02 -
45 grams of all-purpose flour
03 -
Pinch of table salt
04 -
20 grams of powdered sugar
05 -
Two tablespoons of corn starch
06 -
20 grams of fine caster sugar
07 -
200 milliliters of warm whole milk
08 -
Two large eggs
09 -
Two tablespoons of melted butter (plus extra for the pan)
10 -
A teaspoon of vanilla essence
→ Cream Filling
11 -
A teaspoon of vanilla essence
12 -
Two to three sweet mangoes, preferably Pakistani or Indian
13 -
250 milliliters of heavy cream
14 -
Two tablespoons of powdered sugar
→ Toppings
15 -
Fresh mint leaves
16 -
Powdered sugar to sprinkle on top
# Instructions:
01 -
Use a sieve to sift plain flour, corn starch, and powdered sugar into a big mixing bowl. Toss in the caster sugar and salt.
02 -
In another bowl, thoroughly whisk the milk, eggs, melted butter, vanilla, and food coloring (if you'd like).
03 -
Make a dip in the dry ingredients, then pour the wet mix in the center. Stir well to combine everything. Push it through a sieve for a silky finish.
04 -
Put a bit of butter in a hot, non-stick pan on medium heat. Add 50 milliliters of batter while tilting the pan to spread evenly. Let it cook for roughly one minute, until golden and set.
05 -
Whip the heavy cream with powdered sugar and vanilla until it holds soft peaks. Dice or slice your ripe mangoes.
06 -
When the crepes have cooled off, lay mango slices down the middle, spoon whipped cream on top, and fold it like a rolled wrap. Sprinkle with sugar and decorate with mint leaves.
# Notes:
01 -
Feel free to swap mangoes for peaches, berries, or cherries.
02 -
Keep an eye on the cream; over-whipping might ruin it.
03 -
Can be eaten straight away or refrigerated for 30 minutes to give it a firm texture.