Mango Pancakes with Chantilly Cream (Print Version)
# Ingredients:
→ Pancakes
01 -
45g plain flour
02 -
2 tbsp cornflour
03 -
20g icing sugar
04 -
20g caster sugar
05 -
Pinch of salt
06 -
200ml warm full-fat milk
07 -
2 large eggs
08 -
2 tbsp melted butter
09 -
1 tsp vanilla extract
10 -
¼ tsp yellow food colouring (optional)
11 -
Knob of butter (for frying)
→ Filling
12 -
250ml double cream
13 -
2 tbsp icing sugar
14 -
1 tsp vanilla extract
15 -
2-3 ripe mangoes (preferably Indian or Pakistani)
→ To Serve (Optional)
16 -
Icing sugar (for dusting)
17 -
Sprigs of fresh mint
# Instructions:
01 -
Sieve the plain flour, cornflour, and icing sugar into a large mixing bowl. Add caster sugar and a pinch of salt. In a separate bowl, whisk together milk, eggs, melted butter, vanilla extract, and food colouring (if using). Pour the wet ingredients into the dry ingredients and mix until smooth. Pass the batter through a sieve to remove lumps.
02 -
Heat a knob of butter in a non-stick pan over medium heat. Pour 50ml of batter into the pan, swirling to create a thin, even layer. Cook for 1 minute or until set and lightly golden. Loosen the edges with a spatula and flip onto a plate. Repeat with the remaining batter.
03 -
Whisk the double cream, icing sugar, and vanilla extract until medium peaks form. Cut the mango into large chunks.
04 -
Place a cooled pancake on a plate. Add a piece of mango and a dollop of cream in the center. Fold the pancake like a burrito, being careful not to tear it. Repeat with the remaining pancakes.
05 -
Dust with icing sugar and garnish with fresh mint. Serve immediately or chill for 30 minutes to firm up.
# Notes:
01 -
You can use other fruits like peaches, nectarines, or berries for the filling. Adjust the food colouring accordingly.
02 -
Whip the cream to medium peaks only; over-whipping can cause it to split.
03 -
Serve with fresh raspberries or raspberry coulis for an extra touch.