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Mango Pancakes

Name: Mango Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: mango; Cake flour; Milk; sugar (for batter); Egg; Melted Butter; whipping cream; sugar (for cream)

groups4 servingsspeedEasycountertopsPrep: 15 minsskilletCook: 10 minsscheduleTotal: 25 minsoutdoor_grillPan-fried

Allergens:warningGlutenwarningDairywarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Preparation

00:00:08

Wash and peel 2 mangoes, cut them into thick strips with a knife, and set aside in a bowl

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Watch out

Peeled mangoes are slippery, hold them firmly when slicing, otherwise the knife may slip and cut fingers.

Ingredients:mango (2 piece)

Tools:knifecutting board

Preparation

00:00:27

Sift 80g cake flour into a large bowl, pour in 250ml milk, and mix thoroughly with a spatula until there are no big lumps

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Watch out

Flour must be sifted before adding milk, otherwise flour particles will clump up and be difficult to smooth out.

Ingredients:Cake flour (80 g)Milk (250 ml)

Tools:spatulamixing bowlflour sifter

Preparation

00:01:02

Crack 2 eggs into another bowl, add 35g sugar, and whisk continuously with a hand whisk until the sugar is completely dissolved

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Watch out

Ensure sugar granules are fully dissolved, otherwise sugar will caramelize and burn into dark spots when frying.

Ingredients:Egg (2 piece)sugar (for batter) (35 g)

Tools:mixing bowlwhisk

Preparation

00:01:24

Pour the egg mixture into the flour batter and mix well, then add 15g melted butter and stir thoroughly
Pass the batter through a fine strainer to filter out lumps for a silky smooth mixture

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Watch out

The batter must be strained once to eliminate lumps and air bubbles, otherwise the cooked crepes will have a rough and uneven surface.

Ingredients:Melted Butter (15 g)Cake flourMilkEggsugar (for batter)

Tools:spatulafine mesh strainer

Active Cooking

00:02:05

warningStay safe

The pan will be very hot during heating. Be careful when pouring batter and swirling the pan to avoid touching the hot metallic body.

Preheat a non-stick pan, then lower heat to low
Pour in a ladle of batter and swirl the pan quickly to form a thin circle
Cook on low heat for about 30 seconds until the surface sets, then lift the edge with a spatula and transfer to a cling-wrapped plate
Repeat for remaining batter (makes 6-8 sheets)

local_fire_departmentLow heat, about 30 seconds

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Watch out

The pan must be preheated before turning to low heat, and swirled quickly after adding batter, otherwise the crepe will cook unevenly or tear.

Ingredients:Melted ButterCake flourMilkEggsugar (for batter)

Tools:spatulaladlenon-stick pan

Active Cooking

00:02:38

Pour 300g whipping cream and 40g sugar into a bowl, whip on high speed using an electric hand mixer until stiff peaks form

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Watch out

Whipping cream must be kept cold when whipping, overwhipping will cause it to separate into butter and whey.

Ingredients:whipping cream (300 g)sugar (for cream) (40 g)

Tools:mixing bowlelectric mixer

Active Cooking

00:02:59

Lay a cooled crepe flat, spoon a tablespoon of whipped cream in the center, and top with 2 mango strips
Fold the top and bottom edges inward over the filling, then fold the left and right sides inward, flipping seam side down into a neat rectangular pillow

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Watch out

The crepe skin must be completely cooled before adding whipped cream, otherwise the heat will melt the cream into liquid.

Ingredients:mangowhipping cream

Tools:Serving platespoon