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
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01
PREPARE THE BATTER:-
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02
Sift flour, corn starch, custard powder and icing sugar into the mixing bowl.
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03
Add milk to dry ingredients.
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04
Mix with a whisk until well combined.
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05
Add 3 Tbsp of melted butter into the mixture and mix well.
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06
Through a sieve, pour the mixture into another bowl.
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07
COOK THE PANCAKES:-
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08
Heat up a non-stick frying pan over a low heat.
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09
Grease hot pan with little butter.
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10
Pour small amount of batter onto the pan then swirl quickly to form a very thin disk.
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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).
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12
Repeat the procedure until you finish the mixture.
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13
WHIP THE CREAM:-
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14
Whip the cream, vanilla extract and icing sugar until stiff peaks form.
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15
ASSEMBLE THE PANCAKES:-
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16
Lay one pancake on a flat surface (clear, smooth side facing down).
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17
Spoon some whipped cream onto the middle of the pancake.
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18
Place one piece of mango on top.
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19
Wrap the filling from four sides of the pancake to form a pillow-like shape.
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20
Place it on a plate with the folded side facing down.
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21
Repeat the procedure with all the pancakes.
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22
Refrigerate them for at least 30 minutes before serving
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23
Enjoy fresh mango pancakes.
Ruchi Sharma
55 Recipes
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