A Yum Cha Favourite!

 

Mango Pancakes

Here's a recipe to celebrate the new year - My YumCha Mango Pancakes! I am making the most of this juicy fruit before the season ends!

Prep Time: 15

Cook Time: 30 mins + set & assemble time

Difficulty: Mid

Cuisine: Asian

Serves: 4

INGREDIENTS:

Pancake Batter:

• 2 x 60g Eggs, preferably freerange
• 250ml x Milk, Full Cream
• 40g x White Sugar
• 80g x Plain White Flour
• 50g x Unsalted Butter, melted

Filling:

• 1 x Large Mango
•  300ml x Thickened Cream
•  1 x Tbs White Sugar

STEPS:

Prepare Batter

1. In a mixing bowl, add eggs, milk & sugar and whisk until sugar dissolves. 
2. Add flour and continue mixing until incorporated, then add melted butter and continue whisking until batter is smooth.
3. Strain mixture through a sieve into a pouring jug and set aside. NB: batter will be runny.

To Cook

1. Heat a 30cm non-stick frypan on low heat. Brush/spray a thin layer of oil on the pan. Pour a thin layer of batter, tilting & swirling the pan so it spreads evenly. NB: You just need enough to cover the base of the pan so you end up with a super thin pancake. 
2. Cook on one side only for 2-3 minutes until the pancake sides lifts from the pan and the pancake is cooked through but not browned. Flip pan over a plate so the pancake falls directly onto the plate. 
3. Repeat above steps until all the batter is used up ensuring you mix the batter before each time. NB: You should yield about 8 pancakes. 
4. Cover with cling wrap and refrigerate for at least 30 minutes before assembling. 

Prepare Filling

1. Peel mango, cut cheeks off mango seed and cut each cheek into 3 long strips. Then cut remaining flesh off the seed. You’ll end up with enough pieces for 8 pancakes. 
2. In a bowl add cream and sugar. Beat until the cream forms firm peaks and you form whipped cream. 

To Assemble

1. Place a pancake onto a chopping board smooth/nice side down (the opposite side of the pancake that had direct contact with the pan) 
2. Add a dollop of cream, followed by a piece of mango into the centre of the pancake and a bit more cream. Like rolling spring rolls, roll from the bottom, then the sides and gently roll into a cigar shape being careful not to tear the pancake. Place on a plate seam side down and repeat with remaining pancakes. Refer to pic below. 
3. You can serve immediately, or leave in the fridge to set if preparing in advance. I prefer the latter. 
4. Enjoy!

LisaDiepCooks Notes:

• Mango: I used calypso for this recipe but you can use any mango you like (R2E2, Kensington etc). You may require 2 calypsos if the mangos are small. You can use the extra mango for garnish :) 
• Non stick pan is essential - please do not attempt this recipe without a good non stick pan. Otherwise your pancake will tear or get stuck and not fall off the pan. 
• Sweetness: I don’t like my desserts overly sweet, however if you have a sweeter tooth you can add a bit more sugar to the cream when whipping. 
• Make ahead: This recipe is perfect for making ahead especially entertaining, as the cream in the pancake sets nicely in the fridge.
• Variations: this recipe works with any fruit that goes well with cream. Think strawberries & cream, blueberries & cream etc. add a few drops of food colouring to the pancake mix for a pop of colour the same as the fruit! You could even use whipped coconut cream!