Description
Delicious mango pancakes filled with whipped cream and fresh mango chunks, perfect for a delightful breakfast or brunch treat.
Ingredients
Units
Scale
For the pancakes:
- 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
- 1/4 tsp yellow food colouring, optional
- Knob of butter, for frying
For the filling:
- 250 ml 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:
- Icing sugar, for dusting
- Sprigs of fresh mint
Instructions
- Sieve the dry ingredients: Sieve plain flour, cornflour, and icing sugar into a large mixing bowl. Add caster sugar and a pinch of salt.
- Prepare the wet ingredients: Whisk together milk, eggs, melted butter, vanilla extract, and food coloring in a separate bowl.
- Combine the ingredients: Make a well in the dry ingredients, pour in the wet mixture, and mix into a batter.
- Sieve the batter: Pass the batter through a sieve to remove any lumps.
- Cook the pancakes: Heat butter in a pan, pour batter to make pancakes, cook until set and golden.
- Prepare the filling: Whip cream with icing sugar and vanilla, cut mango into chunks.
- Assemble the pancakes: Place mango and cream on pancakes, fold like a burrito, and garnish with mint.
- Serve: Enjoy immediately or chill before serving.
Notes
- Mango: Experiment with different fruit fillings like peaches, nectarines, or berries.
- Whipped cream: Whip the cream to medium peaks to avoid splitting.
- Serving suggestion: Dust with icing sugar, add fresh mint, and consider serving with raspberries or raspberry coulis.
Nutrition
- Serving Size: 1 pancake
- Calories: 315
- Sugar: 15g
- Sodium: 130mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
