Mango Pancakes Hong Kong Style
An easy recipe for 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!