Hong Kong style mango pancake (芒果班戟)
Fresh mango topped with fluffy cream, then wrapped with a thin, moist crepe, pillow-shaped mango pancake is a dessert to die for.
Servings: 12 pancakes
Calories: 166kcal
Ingredients
For the pancakes
- 240 ml milk 1 cup
- 50 g all-purpose flour ⅓ cup, see note 3
- 30 g corn starch or custard powder ¼ cup, see note 4
- 25 g icing sugar ¼ cup
- 3 medium eggs lightly beaten
- 2 teaspoon butter, melted
For the filling
- 300 ml whipping cream 1 ¼ cups
- ½ teaspoon vanilla extract
- ½ tablespoon icing sugar
- 2 large mango, peeled & cut into chunks
Instructions
Prepare the batter
- Pour milk into a mixing bowl. Sift flour, corn starch (or custard powder) and icing sugar into the bowl. Mix with a balloon whisk until well combined.
- Add lightly beaten eggs and melted butter. Mix well.
- Through a sieve, pour the mixture into a bowl/measuring cup (ideally with a pouring spout).
Cook the pancakes
- Heat up a non-stick frying pan over a low heat.
- Pour a small amount of batter onto the pan then swirl quickly to form a very thin disk.
- When small air pockets appear under the pancake, remove the pancake and place it on a plate to cool (no need to cook the other side).
- Repeat the procedure until you finish the mixture (see note 5).
Whip the cream
- While waiting for the pancakes to cool, whip the cream, vanilla extract & icing sugar until stiff peaks form.
Assemble the pancakes
- Lay one pancake on a flat surface (clear, smooth side facing down).
- Spoon some whipped cream onto the middle of the pancake. Place one piece of mango on top.
- Wrap the filling from four sides of the pancake to form a pillow-like shape. Place it on a serving plate with the folded side facing down.
Store & serve
- You may serve the pancakes straight away. However, I suggest that you refrigerate them for at least 30 minutes before serving. This way the cream will be firmer thus the pancakes will look better when cut through.
Notes
1. Use other fruits as filling: you may choose other soft flesh fruit as the filling. Durian is a classic choice. Strawberry, kiwi fruit, banana, ripe peach and melon are great too.
2. Colour the pancakes: You can make the pancake in different colours to match the fruit. I add a little beetroot juice to the batter to achieve pink and some matcha powder for green (Tip: It’s better to mix matcha powder with a little hot water before adding to the batter).
3. Please note that measuring flour, starch (or custard powder) and icing sugar by cup is less accurate than by weight.
4. I use custard powder (Bird's Custard) instead of corn starch for my mango pancakes. This is to produce a yellow colour.
5. This batter of this recipe is for making 12 pancake wrappers (each measures about 15cm / 6 inches in diameter). However, please feel free to adjust the size according to the pan size that is available to you.
Nutrition
Serving: 1pancake | Calories: 166kcal