Mango Pancakes

By RecipeTin Eats · 30 min

Ingredients

Instructions

1. Put the milk in a bowl. Sift in the flour, cornflour and icing sugar and whisk until smooth. Add the eggs and food colouring and whisk until combined. The batter will be thin.
2. Refrigerate the batter for 1 hour.
3. Stir the batter, then measure out 3 tablespoons (45 ml).
4. Heat an 18cm (7-inch) non-stick pan over medium-low heat and spray lightly with oil.
5. Pour the batter into the middle of the pan and swirl to make a thin layer. Cook for 45 seconds to 1 minute, until the middle is set. Halfway through, loosen the edges with a spatula.
6. Flip the pancake out onto a large board. The top should be set and the underside free of golden patches. Adjust the heat as needed. Spray the pan with oil and repeat with the remaining batter.
7. Cool the pancakes for 1 hour before using.
8. Just before assembling, beat the cream, icing sugar and vanilla in a cold bowl until stiff, about 2 minutes on speed 8 of a 10-speed hand mixer.
9. Place a pancake with the cooked side facing up. Spread a 1 cm (1/3-inch) layer of cream one-third of the way up, in the shape of a mango piece, and top with mango.
10. Roll up burrito-style, seam side down. Repeat with the remaining pancakes and serve immediately.

Summarized from RecipeTin Eats's video. Watch it for the details.

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