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Mango Pancakes

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Fluffy pancakes bursting with the sweet, juicy flavor of ripe mangoes, perfect for breakfast or brunch.

Ingredients

Scale
  • 45 g plain flour
  • 2 tbsp cornflour
  • 20 g icing sugar
  • 20 g caster sugar
  • Pinch salt
  • 200 ml warm full-fat milk
  • 2 large eggs
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • ¼ tsp yellow food colouring (optional)
  • Knob of butter (for frying)
  • 250 ml double cream
  • 2 tbsp icing sugar (for cream)
  • 1 tsp vanilla extract (for cream)
  • 2–3 ripe mangoes
  • Icing sugar (for dusting)
  • Sprigs of fresh mint

Instructions

  1. Prepare the batter: Start by sifting the plain flour, cornflour, icing sugar, caster sugar, and salt into a mixing bowl.
  2. Mix the wet ingredients: In another bowl, whisk together the warm milk and eggs until combined. Add the melted butter and vanilla extract, stirring until combined.
  3. Combine wet and dry: Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix.
  4. Heat the pan: Place a non-stick frying pan over medium heat and add a knob of butter.
  5. Cook the pancakes: Pour about a ladleful of batter onto the pan and cook for around 2-3 minutes.
  6. Flip with flair: Carefully flip the pancake using a spatula and cook for another 2-3 minutes.
  7. Repeat and stack: Keep cooking the remaining batter, adding butter to the pan as needed.
  8. Make the whipped cream: In a large bowl, pour in the double cream, icing sugar, and vanilla extract. Whip with an electric mixer until soft peaks form.
  9. Cut the mango: Peel and slice your mangoes into thin wedges.
  10. Assemble: Layer the pancakes, topping each with whipped cream, slices of ripe mango, and a dusting of icing sugar.

Notes

For a dairy-free version, substitute with almond milk or coconut oil. Pancakes can be frozen for up to 2 months.

Nutrition

Keywords: pancakes, mango, tropical breakfast, brunch, fluffy pancakes

Find it online: https://sweetladle.com/mango-pancakes/