Mango Pancake Wrap

Mango Pancake Wrap

Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30

Ingredients

Serves 6

  • 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.

Directions

  • 01

    PREPARE THE BATTER:-

  • 02

    Sift flour, corn starch, custard powder and icing sugar into the mixing bowl.

  • 03

    Add milk to dry ingredients.

  • 04

    Mix with a whisk until well combined.

  • 05

    Add 3 Tbsp of melted butter into the mixture and mix well.

  • 06

    Through a sieve, pour the mixture into another bowl.

  • 07

    COOK THE PANCAKES:-

  • 08

    Heat up a non-stick frying pan over a low heat. 

  • 09

    Grease hot pan with little butter.

  • 10

    Pour small amount of batter onto the pan then swirl quickly to form a very thin disk.

  • 11

    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).

  • 12

    Repeat the procedure until you finish the mixture.

  • 13

    WHIP THE CREAM:-

  • 14

    Whip the cream, vanilla extract and icing sugar until stiff peaks form.

  • 15

    ASSEMBLE THE PANCAKES:-

  • 16

    Lay one pancake on a flat surface (clear, smooth side facing down).

  • 17

    Spoon some whipped cream onto the middle of the pancake. 

  • 18

    Place one piece of mango on top. 

  • 19

    Wrap the filling from four sides of the pancake to form a pillow-like shape. 

  • 20

    Place it on a plate with the folded side facing down. 

  • 21

    Repeat the procedure with all the pancakes.

  • 22

    Refrigerate them for at least 30 minutes before serving

  • 23

    Enjoy fresh mango pancakes.

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