Japanese Mango Pancake Recipe
Do you love fluffy treats? You must try this Japanese Mango Pancake Recipe. This Japanese Mango Pancake Recipe is light and sweet.
Equipment
- Large Mixing Bowl
- Electric Hand Mixer
- Non-Stick Frying Pan
- Spatula
- Plastic Wrap
- Sharp Knife
Ingredients
- 1 cup All-purpose flour
- 2 Large eggs
- 1 cup Whole milk
- 2 tbsp Powdered sugar for batter
- 1 tbsp Melted butter
- 1 cup Heavy whipping cream
- 3 tbsp Powdered sugar for cream
- 1 tsp Vanilla extract
- 2 Large ripe mangoes
Instructions
Mix the Batter
- Whisk eggs, milk, and sugar in a bowl. Add the flour slowly. Mix until the batter has no lumps. Add melted butter.
Cook the Crepes
- Heat your non-stick pan on low heat. Pour a thin layer of batter. Cook for one minute. Do not flip it.
Cool the Pancakes
- Remove the thin pancake from the pan. Let it cool on a plate. Repeat for all the batter.
Whip the Cream
- Pour cold heavy cream into a bowl. Add powdered sugar. Use the mixer until the cream is very stiff.
Prep the Mango
- Peel your ripe mangoes. Cut them into long, thick slices. Make sure they are juicy.
Fold the Pancake
- Place a pancake on a flat surface. Put a dollop of cream in the center. Place a mango slice on top.
Seal the Wrap
- Add more cream over the mango. Fold the sides of the pancake in. Roll it like a small pillow.
Chill and Serve
- Wrap the pancake in plastic wrap. Put it in the fridge for one hour. Slice and enjoy!
Notes
➔ Use cold cream to get the best fluffiness.
➔ Sift the flour to avoid any small lumps.
➔ Keep the pan heat very low for soft wraps.
➔ Use very ripe mangoes for the best sugar levels.
➔ Chill the pancakes so they hold their shape.
➔ Wipe the pan with oil for a smooth surface.