Description

Delight in these fluffy and vibrant Mango Pancakes, perfect for a refreshing breakfast or dessert. Made with a blend of milk, flour, and eggs, these pancakes are infused with bright yellow food coloring for an inviting look, topped with ripe mango slices and rich whipped cream sweetened with powdered sugar and hint of vanilla. Lightly cooked to golden perfection and served with fresh, juicy mangoes, this recipe effortlessly balances sweetness and creaminess for a tropical treat.

Ingredients

Scale

Pancake Batter

1 cup full fat milk
1/3 cup all-purpose flour
1/4 cup cornflour (cornstarch)
1/4 cup powdered sugar (icing sugar)
3 large eggs (55-60g/2oz each)
1/4 tsp yellow food colouring
Canola oil spray, for cooking

Topping

2 large ripe mangoes, peeled and cut into 10 to 12 pieces (approx. 7 x 2.5 x 1 cm and 3 x 1 x 0.5 cm)
3/4 cup thickened (heavy) cream, chilled
3 tbsp powdered sugar (icing sugar), sifted
1/2 tsp vanilla extract

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Instructions

Prepare the pancake batter: In a mixing bowl, whisk together the full-fat milk, all-purpose flour, cornflour, powdered sugar, eggs, and yellow food colouring until the mixture is smooth and free of lumps. The batter should be slightly runny but well combined for effortlessly thin pancakes.
Cook the pancakes: Heat a non-stick frying pan or skillet over medium heat and lightly spray with canola oil. Pour a small ladle of batter to form a thin, even pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges start to lift, then gently flip and cook for an additional 1-2 minutes until golden and cooked through. Repeat with remaining batter, stacking the cooked pancakes onto a plate.
Prepare the mango topping: Peel the mangoes carefully with a knife and cut them into pieces approximately 7 x 2.5 x 1 cm for the larger slices and smaller pieces about 3 x 1 x 0.5 cm for garnish. Set aside.
Whip the cream: With chilled heavy cream in a bowl, add the sifted powdered sugar and vanilla extract. Using a whisk or electric mixer, whip until soft peaks form. Be careful not to overbeat to maintain a light and fluffy texture.
Assemble and serve: Arrange the pancakes on a serving plate, top with the whipped cream and artistically place the mango pieces on and around the pancakes. Serve immediately for best taste and presentation.

Notes

Note 1: Yellow food colouring is optional, used for aesthetic appeal to give a warm, sunny hue to the pancakes.
Use ripe, sweet mangoes for the best flavor contrast with the creamy topping.
Spraying the pan lightly helps prevent sticking without adding excess fat.
Ensure the cream is cold for proper whipping consistency.
Pancakes can be kept warm in a low oven but are best served fresh.