🥞 Mango Pancakes (Hong Kong style)

Indulge in a Hong Kong-style mango pancake, a fusion of flavors—soft pancake, juicy mango, and smooth whipped cream - your whole family will love.

Course Breakfast, Coffee time, Dessert, Snack

Cuisine Asian

Diet Low Salt, Vegetarian

Prep Time 10

Cook Time 20

cooling plus rolling time 20

Total Time 50

Servings servings

Calories 252kcal

2 medium mangoes perfectly ripe cut into chunks
1¼ cups double cream (300ml or 10.14 fl oz) heavy cream, whipping cream, thickened cream
1 tablespoon icing sugar
2 tablespoons lemon juice
1 sachet vanilla sugar any vanilla extract

Place the milk, eggs, mango chunk, salt and turmeric in a smoothie maker.
Whizz until all beautifully homogenized.
Place the sifted flour and cornstarch into a bowl.
Add the eggs and milk mixture little by little and whisk until well combined and totally lump free. You will get a thin and fairly watery batter.

Spray the pan lightly with oil then heat over a medium low fire.
Pour a small amount of batter onto the pan and swirl quickly to form a very thin pancake.
You will see little air pockets appearing under the pancake. That will indicate that the pancake is ready to be removed.
Place it on a plate to cool. Repeat the procedure until you finish the mixture. You should get 10-12 pancakes.

While waiting for the pancakes to cool, whip the cream together with vanilla, lemon juice and the icing sugar until it forms stiff peaks. (See Notes)

Lay one pancake on a flat surface with the clear, smooth side facing down.
Spoon a tablespoon or whipped cream onto the middle of the pancake, place one piece of mango over.
Wrap the filling from two sides of the pancake to form a burrito-like shape. Place it on a serving plate with the folded side facing down.

Serve pretty much immediately with an optional drizzle of honey, maple syrup or a sprinkle of icing sugar. Enjoy! I am sure you will.

Pan
- I used a 18cm or a 7" non-stick pan
Color
- I always thrive to use natural so if you do not like or have turmeric, use saffron or any natural coloring. You can even replace the corn starch with custard powder. You may use other colors too to make them more fun and use other fruits too. For example beetroot juice for a pink color and fill with cream and strawberries and matcha powder for green and fill with kiwi. Fun!!
Cream
- do not get carried away (like I almost did) and over whip the cream. It will become butter in no time!
Rest or not the batter
- I tried both and the difference is unnoticeable. Rest it for 30-60 min refrigerated if you have time, don't if you don't.