Description
Soft, fluffy Hong Kong-style pancakes filled with fresh mango and whipped cream. A chilled, fruity dessert that’s light, creamy, and perfect for summer days.
Ingredients
Scale
- 1/2 cup (60g) Cake Flour
- 2 tablespoons Cornstarch
- 2 tablespoons Granulated Sugar
- 2 large Eggs
- 3/4 cup (180ml) Milk
- 1 tablespoon Butter, melted
- 1/2 teaspoon Vanilla Extract
- 1 cup (240ml) Whipping Cream, chilled
- 2 tablespoons Powdered Sugar
- 2 Ripe Mangoes, peeled and sliced into thick strips
Instructions
- Preheat Your Equipment: Set your non-stick skillet over medium-low heat and let it warm while you prep the batter.
- Combine Ingredients: Whisk together cake flour, cornstarch, and sugar in a bowl. In another bowl, whisk eggs, milk, melted butter, and vanilla extract. Slowly combine the wet and dry until smooth. Let it rest for 10 minutes.
- Prepare Your Cooking Vessel: Lightly grease the warm skillet with a bit of butter or oil. Use a ladle to pour a thin layer of batter into the pan, swirling to coat. Cook each pancake for about 1 minute or until just set. Let them cool slightly.
- Assemble the Dish: Whip the chilled cream with powdered sugar until soft peaks form. Place a pancake on a flat surface, add a spoonful of whipped cream, top with mango strips, then fold the pancake over like a burrito.
- Cook to Perfection: No further cooking is needed. Chill the wrapped pancakes for at least 30 minutes to help them firm up.
- Finishing Touches: Optional — dust lightly with powdered sugar or top with extra mango slices for presentation.
- Serve and Enjoy: Slice in half to reveal the layers, and serve chilled for the best contrast of flavors and textures.
Notes
- Use fully ripe mangoes for the best sweetness and texture.
- Let pancake batter rest for at least 10 minutes before cooking.
- Wrap pancakes while they’re slightly warm for easier folding.
- Keep whipped cream chilled for stability.
Nutrition
- Serving Size: 1 pancake
- Calories: 230
- Sugar: 18g
- Sodium: 35mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Hong Kong Mango Pancakes, Chinese dessert, mango pancake recipe, whipped cream crepe, easy Asian dessert