MANGO PANCAKES RECIPES
MANGO PANCAKES RECIPE - FOOD.COM
These are perfect on a weekend morning, and are pretty easy. You can also puree a second mango with some sugar for sauce/syrup on top.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Spray skillet and heat to med heat.
- Mix all ingredients together in a large bowl, and add a few spoonfulls at a time to make the pancakes.
Nutrition Facts : Calories 388.3, FatContent 19.7, SaturatedFatContent 7.5, CholesterolContent 62.7, SodiumContent 283.4, CarbohydrateContent 49.4, FiberContent 1.2, SugarContent 30.2, ProteinContent 5.1
MANGO PANCAKE RECIPE - SIMPLE CHINESE FOOD
I remember the first time I made pancakes, it was a mess. The batter was scattered all over the stove, and the pancakes were still sticky to the bottom. They were all broken, and a decent finished product did not come out the next day. I bought durians and chanted. At any rate, they came out two or three to see, but compared with other people’s Honeymoon desserts, they are still very silky. After practicing several times, I felt that this time when I made this mango pancake. It went smoothly.
Provided by Aunt Xizhen
Total Time 1 hours
Yield 3
Number Of Ingredients 8
Steps:
- Add icing sugar to the egg mixture and beat it slightly with a manual whisk
- Pour the milk and stir well
- Sift in low-gluten flour
- Use a manual whisk to slowly stir into a thin batter
- Heat the butter to melt into a liquid, then pour it into the batter, continue to stir
- The batter must be sieved first, and then put in the refrigerator for a while, the batter after sieving
- Heat a non-stick pan on low heat while scooping up a spoonful of batter to prepare
- Remove the pot from the heat, quickly pour the batter, shake the pot to make the batter evenly cover the bottom of the pot, and then quickly pour out the excess batter, otherwise the pancake skin will be too thick
- After the pancake skin is almost solidified, remove the pan from the heat, pick up the edge with a toothpick, and then peel off the entire pancake skin. This step is hotter, and the action should be fast, or you can wear disposable gloves.
- Put the pancake skin on a fresh-keeping bag to cool, and then put a fresh-keeping bag on top, prepare to put a pancake skin, separate the pancake skin with a fresh-keeping bag, and it won’t stick.
- Add sugar to the whipped cream and beat it to the point of not flowing
- Put the unfried side of the pancake skin down, put an appropriate amount of whipped cream, and then put the mango cubes
- Take whipped cream and wrap the mango chunks
- Then wrap it up
- After wrapping it up, turn it over and it will be the mango pancake.
- Then put it in the refrigerator for half an hour, wait until the whipped cream has solidified a little bit before eating
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This soft pillowy mango pancake dessert is commonly found at yum cha restaurants, Asian bakeries and dessert shops. This delicious dessert is made from cold, fresh mango chunks topped with fluffy whipped cream and then wrapped in a mango flavoured crepe. You could also mix and experiment with different fruits.
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Reviews 3.8
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Reviews 3.8
Total Time 1 minutes10S
Cuisine Chinese
- To Prep the Batter Pour milk into a mixing bowl. Sift flour, cornstarch (or custard powder) and icing sugar into the bowl. Mix with a balloon whisk until well combined. Add melted butter and lightly beaten eggs into the mixture. Mix well. Through a sieve, pour the mixture into a bowl / measuring cup (ideally with pouring spout). To Cook the Pancakes Heat up a non-stick frying pan over low heat. Pour small amount of batter onto the pan then swirl quickly to form a very thin round layer. When small air pockets appear, remove the pancake and place on a plate to cool (you don’t have to cook the other side). Repeat the steps until you finish the mixture. To Whip the cream While waiting for the pancakes to cool, whip up the cream and vanilla extract (and icing sugar) until stiff peaks form. To Assemble the Pancakes Lay one pancake on a flat surface (clear, smooth side facing down). Spoon some whipped cream onto the middle of the pancake. Place one piece of mango on top. Wrap the filling from four sides of the pancake to form a pillow-like shape. Place it on a plate with the folded side facing down. Repeat the steps. Place in fridge for at least 30 mins. Serve cold.
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