Mango pancakes are a dim sum classic and they're really easy to make! These mango pancakes are very different than breakfast pancakes, instead they're little fluffy pillows of fresh mango and whipped cream wrapped inside a thin crepe.
Makes 4large pancakes
Ingredients
Filling
240ml(1 cup) heavy whipping cream
30g(1/4 cup) powdered sugar
2ripe mangoes, peeled, seed removed
Crepe Batter
160ml(2/3 cup) whole milk
2large eggs
1tbspbutter, melted
22g(3 tbsp) powdered sugar
12g(2 tbsp) all-purpose flour
12g(2 tbsp) custard powder
Pinch of salt
Instructions
Filling
In a bowl of a mixer fitted with a whisk attachment, or using a hand whisk, whisk heavy whipped cream on medium-high speed until fluffy, 1 - 2 minutes. Transfer bowl to the fridge until ready to use
Peel mangoes. Stand the mango on a cutting board with the point downwards and the stem facing upwards. Cut all the way through the flesh. Each mango should produce 2 pieces of flesh. Set aside
Crepe
In a large measuring cup, whisk together whole milk, eggs, and melted butter.
In a medium sized bowl, whisk together powdered sugar, flour, custard powder, and salt.
Slowly pour the liquid ingredients into the dry and whisk until very smooth. If mixture is clumpy, pour the mixture through a sieve to remove any lumps.
Heat up a pan over medium-low heat, add oil, and use a paper towel to spread it evenly.
Pour batter into the pan and swirl the pan around until the mixture is thin and has completely covered the base. Quickly add more batter if needed to cover pan.
Cook the crepe for 2-3 minutes or until the top has set. Transfer cooked crepe onto a plate to cool. (It is important to not flip the crepe over)
Assembly
Place a crepe on a plate, with smooth side down.
Place a piece of mango in the centre of the crepe.
Spoon a generous amount of whipped cream to cover the mango completely.
Fold each side in, first from the two sides then from the top and bottom to form a square.
Transfer pancakes to fridge to set for 20 minutes before serving