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Preparation Time : 15
Cook Time : 15
Total Time : 30
FOR THE PANCAKE BATTER:-
Milk 1 cup
All Purpose Flour 1/3 Cup
Corn starch 3Tbsp
Vanila Custard powder 3Tbsp
Icing Sugar 1/4cup
Butter 3Tbsp 2Tbsp (for preparing pancakes).
FOR THE FILLING:-
Whipping Cream 300ml
Vanilla extract 1/2 Tsp
Icing Sugar 1/2 Tbsp
Mango, peeled and cut into chunks 2-3No.
PREPARE THE BATTER:-
Sift flour, corn starch, custard powder and icing sugar into the mixing bowl.
Add milk to dry ingredients.
Mix with a whisk until well combined.
Add 3 Tbsp of melted butter into the mixture and mix well.
Through a sieve, pour the mixture into another bowl.
COOK THE PANCAKES:-
Heat up a non-stick frying pan over a low heat.
Grease hot pan with little butter.
Pour small amount of batter onto the pan then swirl quickly to form a very thin disk.
When small air pockets appear under the pancake, remove the pancake and place on a plate to cool (no need to cook the other side).
Repeat the procedure until you finish the mixture.
WHIP THE CREAM:-
Whip the cream, vanilla extract and icing sugar until stiff peaks form.
ASSEMBLE THE PANCAKES:-
Lay one pancake on a flat surface (clear, smooth side facing down).
Spoon some whipped cream onto the middle of the pancake.
Place one piece of mango on top.
Wrap the filling from four sides of the pancake to form a pillow-like shape.
Place it on a plate with the folded side facing down.
Repeat the procedure with all the pancakes.
Refrigerate them for at least 30 minutes before serving
Enjoy fresh mango pancakes.
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