Hong Kong Mango Pancakes

Pancake Batter

• 240 ml (1 cup) whole milk
• 50 g (1/3 cup + 1 tbsp) all-purpose flour
• 30 g (1/4 cup) cornstarch
• 25 g (2 tbsp) granulated sugar
• 3 large eggs
• 15 g (1 tbsp) unsalted butter, melted
• A few drops of yellow food coloring
• Vegetable oil, for greasing

Filling

• 600 ml (2 1/2 cups) heavy cream
• 150 g (3/4 cup) granulated sugar
• 1 tsp vanilla extract
• 3 large mangoes, peeled and cut into 3 cm chunks

Directions

• Pancakes: Combine all the pancake batter ingredients in a blender and blitz for about 10 seconds, until smooth.
• Pour the batter through a fine sieve into a large bowl and set aside.
• Soak a paper towel with vegetable oil and lightly grease a non-stick or crepe pan; heat over medium-low.
• Add about 1/4 cup of batter and swirl the pan to coat it in an even layer.
• Gently cook until the surface turns matte, then slide the crepe onto a baking sheet to cool. There is no need to flip it (you want a smooth outer surface). Repeat with the rest and let them come to room temperature.
• Filling: Whip the cream, sugar and vanilla to stiff peaks, then set aside.
• Assembly: Place a crepe smooth-side down and spoon about 1/4 cup of whipped cream into the center.
• Top with two mango cubes and another spoonful of cream.
• Fold in two opposite sides, then roll up from the bottom into a pillow shape.
• Place seam-side down in an airtight container and chill for 1 hour to set before serving.

Best enjoyed chilled and fresh; they keep up to 2 days in the fridge. Recipe from Catherine Zhang, via catherine.desserts on Instagram.