Description
A fluffy and creamy Hong Kong Style Mango Pancake that’s quick and easy to make, perfect for a delightful dessert.
Ingredients
Scale
- 240 ml milk (1 cup)
- 50 g all-purpose flour (⅓ cup)
- 30 g cornstarch (¼ cup)
- 25 g powdered sugar (¼ cup)
- 3 medium eggs (lightly beaten)
- 2 teaspoons butter (melted)
- 300 ml double cream (1¼ cups)
- ½ teaspoon vanilla extract
- ½ tablespoon powdered sugar for whipping cream
- 2 large mangoes (peeled and cut into chunks)
Instructions
- Whisk together the milk, all-purpose flour, cornstarch, and powdered sugar in a bowl until combined.
- Beat the eggs in a separate bowl, then pour into the flour mixture. Add the melted butter and stir until smooth.
- Let the batter rest for 15 minutes while you prep the next steps.
- Pour the double cream into another bowl, add vanilla extract, and whip until fluffy.
- Fold in ½ tablespoon of powdered sugar gently.
- Heat a non-stick frying pan over medium-low heat and pour in a ladleful of batter, cooking until bubbles form (about 1-2 minutes).
- Flip and cook for another minute on the other side. Repeat for remaining batter.
- Spread whipped cream over each pancake, add mango chunks, and stack them up.
- Serve immediately or store in an airtight container in the fridge.
Notes
Feel free to use different fruits or fillings according to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 155mg