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Hong Kong style mango pancakes

Hong Kong Style Mango Pancakes

Satisfy your cravings with these irresistible Hong Kong Style Mango Pancakes, blending luscious mangoes and cream in a tender pancake wrap.
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Prep Time 30 minutes
Cook Time 5 minutes
Course: Breakfast
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 1 cup (240ml) whole milk
  • ⅓ cup + 1 tbsp (50g) all-purpose flour
  • ¼ cup (30g) cornstarch
  • ¼ cup (25g) granulated sugar
  • 3 large eggs
  • 1 tbsp (15g) unsalted butter, melted
  • Pinch of salt
  • Yellow food colouring
For the filling:
  • 400 ml double cream (heavy whipping cream)
  • 100 g icing sugar (powdered sugar), adjust to taste
  • 2 tsp vanilla extract
  • 2 -3 large mangoes peeled and sliced

Method
 

1. Make the crepe batter:
  1. In a blender, combine milk, eggs, melted butter, sugar, vanilla, salt, and food colouring (if using). Blend until smooth.
  2. In a separate large bowl, whisk together flour and cornstarch.
  3. Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and lump-free.
  4. Strain the batter through a sieve for extra smoothness.
  5. Cover and refrigerate the batter for at least 30 minutes (ideally an hour) to allow the gluten to relax, resulting in more tender crepes.
2. Cook the crepes:
  1. Heat a lightly greased non-stick pan or crepe pan over medium heat.
  2. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly.
  3. Cook for 1-2 minutes per side until lightly golden. Repeat with the remaining batter.
3. Make the whipped cream:
  1. In a large bowl, beat the heavy cream, icing sugar, and vanilla extract with an electric mixer until stiff peaks form.
4. Assemble the pancakes:
  1. Place a crepe on a flat surface. Spread a generous layer of whipped cream in the centre.
  2. Arrange mango slices on top of the whipped cream.
  3. Gently fold two opposite sides of the crepe towards the centre, then roll it up, creating a pillow-like shape.
  4. Chill and serve