Yum Cha Mango Pancakes
The sight of mango pancakes coming around on the trolley brings a smile to the face of any yum cha diner. More crepes than pancakes you can roll these well in advance and keep them in the fridge until ready to serve.
Ingredients
2 ripe mangoes
300ml thickened cream
1/4 cup icing sugar
Pancake batter
6 eggs
1/4 cup caster sugar
1 cup milk
1 cup plain flour
1/2 tsp salt
1 tsp vanilla extract
1/4 cup vegetable oil
10 drops yellow food colouring (optional)
Method
For the batter, whisk together the eggs and sugar and then add in the milk. Sift together the flour and salt and whisk in the egg and milk mixture a little at a time. Add the vanilla extract, oil and yellow food colouring, and stir to combine. Sieve the mixture to remove any remaining lump, cover and allow to stand for 30 minutes at room temperature. The mixture should be quite watery.
Heat a large non-stick frypan over low heat. If you have a good non-stick pan, you don’t need to add any oil, but otherwise brush the pan with a very thin layer of oil. Pour in a little of the batter and tilt the pan to create a very thin layer. Cover the pan and cook for 3 minutes or until the top is firm. (You do not need to flip the pancakes and you don’t want to brown the base too much.) Transfer to a plate and repeat for the rest of the batter. Cover the pancakes with cling film and chill in the fridge for 30 minutes.
Whip the cream and icing sugar together until the cream holds a peak. Peel the mangos (cut off the cheeks and remove the skin with a large spoon) and slice the mango flesh thickly. Place the mango in the freezer, and the cream in the fridge, both for around 30 minutes to firm.
Spoon a little whipped cream onto the fried side of each pancake and top with 2 slices of mango. Cover the mango with a little more cream and roll the pancake up like a spring roll or a burrito. Chill in the fridge for at least 10 minutes before serving.
Tips for Mango Pancakes
- A good crepe pan is really important. A non-stick one would work well.
- If you don’t want to use food colouring you can dye the pancakes with saffron, or even just leave them uncoloured.
Ingredients
Method
The sight of mango pancakes coming around on the trolley brings a smile to the face of any yum cha diner. More crepes than pancakes you can roll these well in advance and keep them in the fridge until ready to serve.
Ingredients
2 ripe mangoes
300ml thickened cream
1/4 cup icing sugar
Pancake batter
6 eggs
1/4 cup caster sugar
1 cup milk
1 cup plain flour
1/2 tsp salt
1 tsp vanilla extract
1/4 cup vegetable oil
10 drops yellow food colouring (optional)
Method
For the batter, whisk together the eggs and sugar and then add in the milk. Sift together the flour and salt and whisk in the egg and milk mixture a little at a time. Add the vanilla extract, oil and yellow food colouring, and stir to combine. Sieve the mixture to remove any remaining lump, cover and allow to stand for 30 minutes at room temperature. The mixture should be quite watery.
Heat a large non-stick frypan over low heat. If you have a good non-stick pan, you don’t need to add any oil, but otherwise brush the pan with a very thin layer of oil. Pour in a little of the batter and tilt the pan to create a very thin layer. Cover the pan and cook for 3 minutes or until the top is firm. (You do not need to flip the pancakes and you don’t want to brown the base too much.) Transfer to a plate and repeat for the rest of the batter. Cover the pancakes with cling film and chill in the fridge for 30 minutes.
Whip the cream and icing sugar together until the cream holds a peak. Peel the mangos (cut off the cheeks and remove the skin with a large spoon) and slice the mango flesh thickly. Place the mango in the freezer, and the cream in the fridge, both for around 30 minutes to firm.
Spoon a little whipped cream onto the fried side of each pancake and top with 2 slices of mango. Cover the mango with a little more cream and roll the pancake up like a spring roll or a burrito. Chill in the fridge for at least 10 minutes before serving.
Tips for Mango Pancakes
- A good crepe pan is really important. A non-stick one would work well.
- If you don’t want to use food colouring you can dye the pancakes with saffron, or even just leave them uncoloured.
