Hong Kong Style Mango Pancake 芒果班戟

🧂 Ingredients

• 500 ml Whipping cream

  or heavy cream
• 2 tbsp Sugar
• 90 g Cake flour
• 30 g Sugar
• 225 ml Milk
• 3 Large eggs
• 15 ml Oil

  for the batter
• 3 Mangoes
• 1 tsp Oil

  for greasing the fry-pan
• 1 tbsp Icing sugar

Instructions

• 1 Put 2 tbsp of sugar into a mixing bowl
• 2 Add 500 ml whipping cream
• 3 Beat with electric mixer at medium speed until the cream forms soft peaks
• 4 Store in the refrigerator for later use
• 5 Peel mangoes and cut off the two sides (each pancake will have one side)
• 6 Store cut mangoes in the fridge for later use
• 7 Sift 90g cake flour into a mixing bowl
• 8 In a separate mixing bowl, beat 3 eggs with an egg beater
• 9 Add 30g sugar and 15ml oil to the eggs and beat until combined
• 10 Add the sifted flour to the mixture and mix well
• 11 Add 225ml milk and mix well If there are lumps, you can pour the batter through
  a sieve to extract the lumps
• 12 Brush 1 tsp oil onto a non-stick pan and turn heat to low
• 13 Pour approx. 45ml of pancake batter into the pan
• 14 Swirl the mixture around the pan so your mixture fills the pan
• 15 Cook for approx. 5 minutes until done. There’s no need to flip the pancake over.
  Once done, remove it from the pan and onto a plate to cool
• 16 Repeat steps 9, 10, 11 until all the batter is used
• 17 Once cooled, place one pancake on a plate, spoon one big spoonful of whipping
  cream onto the centre of the pancake
• 18 Place one side of the mango, with curved side down onto the whipping cream. Add
  another big spoonful of whipping cream on top of the mango
• 19 Wrap 2 opposite sides of the pancake together like a burrito
• 20 Fold the 2 ends on top and then flip the pancake over.
• 21 Cut the pancake in half using a diagonal cut
• 22 Put on a serving plate and use a sieve to sift the icing sugar on top of the
  pancake
• 23 Repeat 13-18 for all the pancakes

Nutrition Info