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Hong Kong Style Mango Pancakes
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Hong Kong Style Mango Pancakes Recipe
Ingredients
Pancakes:
1/2 cup + 2 tbsp all purpose flour
1 cup soy milk
2 tbsp icing sugar
1 tbsp sunflower oil, plus extra for frying
3-4 drops yellow food colouring
1-2 drops pink food colouring
Cream Filling:
1 can Nature’s Charm Coconut Whipping Cream
1 tbsp icing sugar
1/2 tsp vanilla paste
Other:
1 big juicy mango, peeled and sliced into thick slices
Instructions
Sift flour and sugar together into a large mixing bowl.
Add the soy milk and oil and whisk until there are no lumps.
Colour with yellow food colouring and just a drop of pink to offset the yellow.
First make a small test pancake to see if your batter is too thick, we want crepe-like pancakes but not too thin that they tear when folding.
To test your batter, heat a non-stick fry pan on low heat and make sure it’s hot. Brush with some sunflower oil. For a 23cm frypan, pour 1/3 cup batter into the middle and immediately swirl it around. It should cover the entire base if the batter is thin enough.
Cook for about 1 – 1.5 minute or until just cooked, carefully loosen the pancake if it’s not loose already, flip and cook for another 1 minute. Allow to cool before assembling.
To make the cream filling, whip Nature’s Charm Coconut Whipping Cream, icing sugar and vanilla paste together for 2-3 minutes on high speed using an electric whisk.
To assemble your pancake, place pancake smooth side down and place two slices of mango on.
Cover with whipped cream and fold up the pancake. Enjoy!
