Mango Pancake Delight
Introduction
Mango Pancake Delight is an exquisite and refreshing dessert that pays homage to Hong Kong’s rich culinary heritage. This dessert seamlessly combines the aromatic sweetness of fresh mangoes with the light, fluffy texture of crepes. It’s perfect for those moments when you’re craving something sweet yet light. This dish not only satisfies your taste buds but also delights the senses with its vibrant colors and subtle fragrance. Whether it’s for a special brunch or a midday treat, these pancakes promise to bring a slice of tropical paradise to your table.
Detailed Ingredients
To make this delightful dessert, gather the following ingredients:
– All-purpose flour (100g): This serves as the base for the crepe batter, providing structure.
– Corn starch (30g): Adds a tender texture to the crepes.
– Large eggs (2): Acts as a binder, ensuring the crepes hold together well.
– Whole milk (300ml): Contributes creaminess and aids in achieving the desired batter consistency.
– Water (60ml): Helps thin the batter for a perfect crepe.
– Unsalted butter (30g), melted: Adds richness and ensures the crepes are non-stick.
– Granulated sugar (3 tbsp): Provides sweetness to the crepes.
– A pinch of salt: Enhances the overall flavor balance.
– Ripe mangoes (2): The star of the dessert, providing natural sweetness and a tropical vibe.
– Heavy cream (300ml): Used for the whipped cream filling.
– Powdered sugar (2 tbsp): Sweetens the whipped cream.
– Vanilla extract (1 tsp): Adds flavor depth to the whipped cream.
Prep Time, Cook Time, Total Time, Yield
– Prep Time: 20 minutes
– Cook Time: 20 minutes
– Total Time: 1 hour 10 minutes
– Yield: 6 pancakes
Detailed Directions and Instructions
1. Start by preparing the crepe batter. In a large bowl, whisk together the all-purpose flour, corn starch, and granulated sugar. This ensures the dry ingredients are well mixed before adding the liquids.
2. Crack the two eggs into the bowl, and begin mixing them into the dry ingredients. Gradually add the whole milk and water, stirring continuously to avoid lumps. The batter should be smooth and slightly runny.
3. Once the liquid ingredients are well incorporated, drizzle in the melted butter and add a pinch of salt. Stir until the butter is evenly distributed throughout the batter.
4. Allow the batter to rest for at least 30 minutes. This resting period helps relax the gluten and results in softer crepes.
5. Heat a non-stick pan over medium-low heat. Pour a ladle of the batter into the pan, quickly swirling it around to cover the base. This should be a thin layer.
6. Cook the crepe for about 1-2 minutes or until the edges start to lift and the underside is lightly golden.
7. Gently flip the crepe and cook the other side for another minute. Repeat this process until all the batter is used. You should end up with 6 crepes.
8. While the crepes are cooling, prepare the whipped cream. In a chilled bowl, whip the heavy cream until it begins to thicken.
9. Add the powdered sugar and vanilla extract to the cream. Continue to whip until soft peaks form. Be careful not to over-whip, as this will turn the cream grainy.
10. Lay one crepe on a flat surface. Spoon a generous amount of the whipped cream onto the center of the crepe.
11. Place a few slices of fresh ripe mango on top of the whipped cream.
12. Fold the crepe over the filling to enclose it securely. Repeat with the remaining crepes and filling.
13. For best results, refrigerate the pancakes for about an hour before serving. This will allow the flavors to meld and the crepes to firm up slightly.
14. When ready to serve, enjoy these pancakes fresh for an unparalleled tropical delight.
Notes
– Choose mangoes that are ripe and sweet, as they add the primary flavor to the dish.
– If you’re short on time, you can refrigerate the crepe batter overnight.
– The whipped cream can also be flavored with a splash of mango juice for an extra mango twist.
Cook Techniques-FAQ
Q: How can I avoid lumps in my batter?
A: Gradually add the liquids while whisking continuously. Straining the batter can also help remove any lumps.
Q: Can I make the crepes ahead of time?
A: Yes, you can make the crepes a day ahead and store them in the fridge, separating each with parchment paper to prevent sticking.
Q: What if I don’t have a non-stick pan?
A: Use a well-seasoned cast-iron skillet or a lightly greased regular pan to prevent sticking.
Q: How do I know when the whipped cream is ready?
A: Look for soft peaks that hold their shape but are not overly stiff or grainy.
Conclusion
Mango Pancake Delight is a journey into the heart of Asian dessert traditions. It’s a simple yet satisfying recipe that brings together the freshest of ingredients with time-honored techniques, resulting in an unforgettable culinary experience. The combination of light, airy crepes with the richness of the whipped cream and the succulence of ripe mangoes creates a symphony of flavors and textures. As you enjoy this dessert, you’ll find it hard not to be transported to a tropical paradise with every bite.
More Recipes Suggestions and Combination
1. Matcha Mango Pancakes: Incorporate a teaspoon of matcha powder into the crepe batter for an earthy contrast.
2. Coconut Cream Mango Pancakes: Replace heavy cream with coconut cream for a dairy-free, tropical flavor.
3. Chocolate Mango Pancakes: Add a drizzle of melted dark chocolate for a rich indulgence.
4. Mango and Berry Crepes: Complement the mango with fresh berries for an added burst of flavor and color.
Each of these variations takes the original delight to new heights, offering a fresh perspective on this beloved dessert. Enjoy experimenting with these combinations and discover your personal favorite!
Mango Pancake Delight
Ingredients
Method
- In a large bowl, whisk together the all-purpose flour, corn starch, and granulated sugar.
- Crack the eggs into the bowl and mix them with the dry ingredients.
- Gradually add the whole milk and water, stirring continuously to avoid lumps.
- Drizzle in the melted butter and add a pinch of salt, then stir until evenly distributed.
- Allow the batter to rest for at least 30 minutes.
- Heat a non-stick pan over medium-low heat.
- Pour a ladle of the batter into the pan, swirling to cover the base.
- Cook the crepe for 1-2 minutes until the edges lift and underside is golden.
- Flip the crepe and cook the other side for another minute.
- Repeat until all the batter is used, yielding 6 crepes.
- In a chilled bowl, whip the heavy cream until it begins to thicken.
- Add powdered sugar and vanilla extract, then continue to whip until soft peaks form.
- Lay one crepe on a flat surface and spoon a generous amount of whipped cream onto the center.
- Top with slices of fresh mango.
- Fold the crepe over the filling to enclose it securely.
- Repeat with the remaining crepes and filling.
- Refrigerate for about an hour before serving.
