Craving a not too sweet treat? Try making Hong Kong mango pancakes - wrap juicy mango slices and fresh whipped cream in a soft crepe for a tasty dessert that will transport your taste buds straight to the streets of Asia! This tasty and fruity pancake is perfect for a refreshing treat and it is often enjoyed as a popular dessert in dim sum restaurants.

Tip #1

Batter Consistency: The key to thin, crepe-like pancakes is a runny batter. Adjust with milk as needed to ensure it pours and spreads easily.

Tip #2

Cooking Technique: Do not flip the pancakes to keep them tender. Cook only until the surface is set and the edges start to curl up.

Tip #3

Folding Technique: When folding the pancakes, ensure the whipped cream and mango are centrally placed for a neat roll. Fold over the edges first to contain the filling, then roll tightly.

Follow Lilac Diaries

Hong Kong Mango Pancake

Total Time: 50 minutes

Servings: 8

Ingredients

For the Pancakes:

1 cup all-purpose flour
2 tablespoons cornstarch
1/4 cup sugar
1 cup milk
2 large eggs
1/2 teaspoon vanilla extract
A few drops of yellow food coloring (optional)
Butter or oil, for greasing the pan

For the Filling:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 ripe mangoes, peeled and thinly sliced

Preparation

Prepare the Pancake Batter: Sift the flour and cornstarch into a large bowl. Add sugar, milk, eggs, vanilla extract, and food coloring if using. Whisk until smooth. If necessary, pass the batter through a sieve to ensure it is lump-free. Adjust consistency with additional milk if the batter is too thick.
Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/3 cup of batter into the skillet, tilting to spread it into a thin, even layer. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden. Carefully remove and place on a plate covered with a clean towel to keep soft. Repeat with remaining batter.
Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Be cautious not to over-whip to avoid turning the cream into butter.
Assemble the Pancakes: Place one pancake on a clean surface. Spread a generous amount of whipped cream in the center, top with mango slices, then fold and roll the pancake around the filling to form a log shape.
Chill and Serve: Refrigerate the assembled pancakes for at least an hour to firm up. This makes them easier to cut and serve.