Mango Pancakes Hong Kong style went viral on Tiktok. I found a recipe on the app, tried them, fixed the errors and now I have a complete recipe for mango pancakes for you. Enjoy!
Ingredients:
- 6 tbsps cake flour
- 6 tbsps cornstarch
- 6 tbsps granulate sugar
- 2 tbsps icing sugar
- a pinch of salt
- 2 mugs of semi-fat milk
- 4 eggs
- 2 tsps vanilla syrup
- 1 tsps yellow food colouring
- 6 tbsps oil
- 500 ml whipped cream
- 2 tbsps icing sugar
- juicy sweet mango
I saw these mango pancakes or mango crepes on Tiktok in so many taste test videos. Then the second wave of their fame came around with the actual recipes. I love aesthetic-looking desserts. I just had to try them. I don’t know who is the original creator of this recipe.
There were a few errors along the way. I didn’t use a strainer for the first time, so I had small flour bumps on my pancakes. Then I fried them at too high a temperature, so they got many brown spots. But I tried them again and got rid of these errors.
hOW TO MAKE Mango Pancakes Hong Kong Style:
In a big bowl mix dry ingredients. Stir well.
In another bowl mix all wet ingredients. Make sure there is enough yellow food colouring to make the mixture yellow enough.
Pour the wet ingredients into the dry ones and stir well. I used a strainer to make the mixture extra smooth.
Heat up the oil in the pan. Fry the mixture on very low heat only on one side. The other side gets cooked through slow cooking. It took me 15 minutes to fry one pancake but I recommend frying them on medium-low(er) heat. You’ll get a few brown spots on one side, however, you can easily cover it with whipped cream.
Take a pancake out of the pan very gently! They’re easy to tear. I placed them on baking paper and when they were cool, I put them in the fridge to get really cold.
Lay the pancake on a surface with the clean smooth side down and the pan-fried side up. Add the whipped cream, whipped with icing sugar, in the centre and place the slices of mango or other fruit on top. Add the same amount of whipped cream over the fruit (or less). Fold the sides of the crepe inward and gently roll the pancake.
I put them covered in the fridge for 30 minutes to let them get really cold with fruit and whipped cream. Enjoy!
WOULD YOU LIKE TO SEE MORE DESSERTS?
what to do to make perfect silk mango pancakes?
- fry them on low heat only on one side!
- don’t flip the pancakes
- when you take the pancakes out of the pan, let them cool separately
- put them into the fridge before assembling
If you decide to make the Mango Pancakes Hong Kong Style, please let me know on Instagram or Pinterest. I would love to see your messages, and pictures and if you make the banana cheesecake, please rate the recipe with stars. ❤️ Thank you.
Mango Pancakes Hong Kong Style
Ingredients
- 6 tbsps cake flour
- 6 tbsps cornstarch
- 6 tbsps granulates sugar
- 2 tbsps icing sugar
- a pinch of salt
- 2 mugs semi-fat milk
- 4 eggs
- 2 tsps vanilla syrup
- 1 tsps yellow food colouring
- 6 tbsps oil
- 500 ml whipped cream
- 2 tbsps icing sugar
- juicy sweet mango
Instructions
- In a big bowl mix dry ingredients. Stir well.
- In another bowl mix all wet ingredients. Make sure there is enough yellow food colouring to make the mixture yellow enough.
- Pour the wet ingredients into the dry ones and stir well. I used a strainer to make the mixture extra smooth.
- Heat up the oil in the pan. Fry the mixture on very low heat only on one side. The other side gets cooked through slow cooking. It took me 15 minutes to fry one pancake but I recommend frying them on medium-low(er) heat. You'll get a few brown spots on one side, however, you can easily cover it with whipped cream.
- Take a pancake out of the pan very gently! They're easy to tear. I placed them on baking paper and when they were cool, I put them in the fridge to get really cold.
- Lay the pancake on a surface with the clean smooth side down and the pan-fried side up. Add the whipped cream, whipped with icing sugar, in the centre and place the slices of mango or other fruit on top. Add the same amount of whipped cream over the fruit (or less). Fold the sides of the crepe inward and gently roll the pancake.
- I put them covered in the fridge for 30 minutes to let them get really cold with fruit and whipped cream. Enjoy!
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