I tried these mango pancakes... and they're NOT what I expected!
I tried these mango pancakes... and they're NOT what I expected!
✨Recipe:
2 large ripe mangoes
1 cup Whole Milk
⅓ cup All-Purpose Flour
¼ cup Cornstarch
¼ cup Powdered Sugar
3 large eggs
¼ tsp Yellow food colouring
Canola oil spray
¾ cup Heavy Cream
3 tbsp Powdered Sugar
½ tsp Vanilla Extract
Directions:
1. Place the milk in a bowl. Sift the flour, cornstarch and powdered sugar in then whisk until lump free. Add eggs and food colouring, whisk until combined. It will be a very thin, watery batter. Refrigerate for 1 hour.
2. In a a medium sized pan spray lightly with oil then heat over a medium low stove. Give your batter a mix (to stir in flour settled at bottom) then measure out 3 tbsp of crepe batter.
3. Pour the batter into the middle of the pan – it should sizzle very lightly – then swirl to cover the base in a thin layer. Cook for 45 seconds to 1 minute or until the middle is set to touch. About halfway through cooking, start loosening the edges with a rubber spatula to ensure it flips out easily.
4. Flip the crepe out upside down onto a large cutting board. Make sure the surface is set, and the underside has no golden patches. Repeat process until all batter is used.
5. Fully cool the crepes for 1 hour before using.
6. Just before assembling, place the cream, powdered sugar and vanilla in a cold bowl and beat until stiff (about 2 minutes on speed 8 of a 10 speed hand mixer).
7. Place a crepe on a work surface and spread a ⅓" thick layer of cream one-third of the way up the pancake and top with mango.
8. Roll, burrito style ending with the seam-side down. Repeat with remaining pancakes. Serve immediately and enjoy!! 😊