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Mango Pancakes

folded mango pancakes on a white place
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Delicately thin, bright yellow crêpes wrapped around slices of fresh, juicy mango and sweet Chantilly cream (sweetened vanilla cream)... Perfect for when you want a light dessert (or luxury breakfast!).

Ingredients

Units Scale

For the pancakes:

  • 45g plain flour
  • 2 tbsp cornflour
  • 20g icing sugar
  • 20g caster sugar
  • Pinch salt
  • 200ml warm full-fat milk
  • 2 large eggs
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1/4 tsp yellow food colouring (optional)
  • Knob of butter, for frying

For the filling:

  • 250ml double cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 2-3 ripe mangoes (ideally Indian or Pakistani mangoes if you can find them)

To serve: (optional)

  • Icing sugar, for dusting
  • Sprigs of fresh mint

Instructions

  1. Sieve the plain flour, cornflour and icing sugar into a large mixing bowl. Add the caster sugar and a pinch of salt.
  2. In a separate bowl, whisk together the milk, eggs, melted butter, vanilla extract and food colouring (if using) to combine. 
  3. Make a well in the centre of the dry ingredients, pour in the wet and mix together to combine into a batter.
  4. Pass through a sieve (the same one you used for the dry ingredients) into a clean bowl to remove any lumps (don’t be tempted to skip this step, it is important it is nice and smooth).
  5. Add a knob of butter to a medium-sized non-stick pan and allow to heat up over medium heat. 
  6. Pour about 50ml batter into the middle of the pan (it should sizzle gently at first - don’t worry, this is supposed to happen), then swirl to coat the base in a thin, even layer. Continue to cook for about 1 minute - or until it has no wetness to it, feels set to touch and is lightly golden underneath.
  7. Gently loosen the edges with a spatula or palette knife and flip out onto a plate or board. Repeat with the remaining batter. 
  8. Leave the pancakes to cool whilst you make the filling: whisk the cream with the icing sugar and vanilla extract until you have medium peaks. Cut the mango into large chunks that will sit nicely down the middle of the pancakes.
  9. Once the pancakes have cooled, set on a plate and lay a piece of mango down the middle. Dollop some cream on top, then gently fold into a parcel — a bit like you would a burrito — but take care that you don’t tear the pancake. Place onto a plate (make sure the more attractive side is on top). Repeat with the remaining pancakes. Dust with icing sugar and decorate with sprigs of fresh mint, if wished. 
  10. At this point you can either slice in half and enjoy straight away or chill in the fridge for 30 minutes to firm up (they will be easier to slice too).

Equipment

Notes

Mango: you can get creative and make these pancakes with any fruit filling you like; ripe peaches, nectarines and apricots are delicious - you could also try raspberries, strawberries or cherries (but swap the yellow food colouring for pink or red instead, if using).

Whipped cream: take care to whip the cream just to medium peaks for the filling - if you over whip, it will split and you will eventually get something akin to butter.

Serving suggestion: I often serve these with a dusting of icing sugar and a few sprigs of fresh mint - I also love to add fresh raspberries when in season (raspberry coulis would also work well).

Find it online: https://desertislanddishes.co/mango-pancakes/