HONG KONG STYLE MANGO PANCAKE (芒果班戟)
Fresh mango topped with fluffy cream, then wrapped with a thin, moist crepe, pillow-shaped mango pancake is a dessert to die for.
Provided by Wei Guo
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- Pour milk into a mixing bowl. Sift flour, corn starch (or custard powder) and icing sugar into the bowl. Mix with a balloon whisk until well combined.
- Add lightly beaten eggs and melted butter. Mix well.
- Through a sieve, pour the mixture into a bowl/measuring cup (ideally with a pouring spout).
- Heat up a non-stick frying pan over a low heat.
- Pour a small amount of batter onto the pan then swirl quickly to form a very thin disk.
- When small air pockets appear under the pancake, remove the pancake and place it on a plate to cool (no need to cook the other side).
- Repeat the procedure until you finish the mixture (see note 5).
- While waiting for the pancakes to cool, whip the cream, vanilla extract & icing sugar until stiff peaks form.
- 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 serving plate with the folded side facing down.
- You may serve the pancakes straight away. However, I suggest that you refrigerate them for at least 30 minutes before serving. This way the cream will be firmer thus the pancakes will look better when cut through.
Nutrition Facts : ServingSize 1 pancake, Calories 166 kcal
MANGO PANCAKES
These fluffy mango pancakes are perfect for breakfast, brunch or dessert. They are really easy to make, and packed with delicious chunks of mango.
Provided by Tonje
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- Mash a banana into a mixing bowl, and add a finely diced mango.
- Add eggs and milk to the mixing bowl, and use a whisk to combine the ingredients.
- Add flour, baking powder and salt. Stir to combine, and to remove any lumps.
- Heat up a little vegetable oil in a skillet on medium heat.
- Add a large spoon of the pancake batter to the pan or skillet, and cook for about a minute, or until the pancake is set, and golden on the bottom. Flip, and cook until the other side is golden.
- Set the pancake to the side, and repeat the process until the pancake batter is completely used. Depending on the size of your pancakes, this recipe should make about 10 pancakes.
Nutrition Facts : Calories 147 kcal, Carbohydrate 23 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 49 mg, Sodium 117 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
EASY MANGO PANCAKES
Easy to make mango pancakes are a super breakfast treat - my secret ingredient is a good quality mango compote.
Provided by Helen Best-Shaw
Categories Baked Goods Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Mix together flour, baking powder, and salt in a large mixing bowl.
- Combine the milk, mango compote and eggs in a separate bowl and whisk together with a fork. Melt the butter in the microwave or in a small saucepan, and add to the milk mixture, stirring well.
- Pour the milk mixture into the flour mix and gently fold until combined and smooth with no lumps. If possible allow to stand for 30 minutes before cooking.
- Warm a frying pan or flat griddle pan over a medium to low burner, and heat. use a piece of kitchen paper to spread a little butter over the pan.
- Spoon one tablespoon of batter per pancake into the pan. When bubbles can be seen on the top, the pancakes are ready to flip.
- Turn once and cook until the bottom is coloured brown. Keep warm in the oven by covering with a tea towel.
- Serve with more butter, blueberries and maple syrup.
Nutrition Facts : Calories 238 kcal, Carbohydrate 28 g, Protein 6 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 104 mg, Sodium 120 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
MANGO PANCAKES
These delicious mango pancakes are light, fluffy and loaded with fresh mango flavor. Pair them with fresh mango compote or maple syrup for the perfect start to your day!
Provided by Heavenly Home Cooking
Categories Breakfast
Number Of Ingredients 8
Steps:
- Add flour, baking powder and salt to a large bowl. Mix thoroughly with a wire whisk. Set aside.
- Add milk, egg, almond extract, and melted butter to a blender and blend for about a minute. Alternatively, you can add wet ingredients to a medium bowl and beat with an electric mixer or vigorously with a wire whisk for a minute.
- Pour wet ingredients into dry and stir until just combined. Do not overmix. It's okay if a few lumps remain. Set batter aside to rest for 5 minutes.
- Meanwhile, lightly spray a griddle or non-stick skillet with cooking spray and heat on medium heat. If using a griddle, you can adjust the temperature depending on how dark you want the pancakes.
- Add about ¼ cup of batter to the hot surface. Repeat until there is no more room on the surface.
- Scatter a few chopped mangoes on top of uncooked pancakes.
- Cook until bubbles form and pop on the surface of the batter, about 3-4 minutes.
- Spray a wide spatula lightly with cooking spray and slide it under one of the pancakes. With a swift motion, flip the pancake. Repeat with remaining pancakes. Cook for about 5 minutes longer.Remove cooked pancakes to a plate and tent with aluminum foil to keep them warm. Repeat steps 4-8 with remaining batter.
Nutrition Facts : Calories 167 kcal, Carbohydrate 25 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 34 mg, Sodium 183 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving
MANGO PANCAKES
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.
Provided by mplsgirl
Categories Breakfast
Time 20m
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.
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YUM CHA-STYLE MANGO PANCAKES | ASIAN INSPIRATIONS
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3.8/5 (109)Category AuthenticCuisine ChineseTotal Time 2 mins
- 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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4.3/5 (6)Total Time 25 minsCategory BreakfastCalories 106 per serving
- Take the mango and chop it up. Take half of the fruit and place it in a food processor to puree. Reserve the other half, chopping finely. Set aside for now.
- In a large bowl, whisk together the egg, milk, cinnamon, vanilla, and avocado oil. Stir in the mango puree.
- Heat up a large nonstick griddle (use 350 degrees if it has a temperature setting). Let the pancake batter sit while the griddle is heating up.
YUM CHA MANGO PANCAKES (芒果班戟) | WOK AND KIN
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- Start by cutting the mangoes into long strips roughly 1.5 cm (0.6") thick and 10 cm (4") long. Set them in the fridge or freezer to firm up.
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- In a small bowl, whisk together the coconut milk, oil, mango puree, and vanilla extract. Pour over the dry ingredients and mix well to form a smooth, lump-free, thick batter.
- Grease a griddle with oil and heat it. Pour a small ladle full of batter on the griddle. Let the pancake cook for 1-2 minutes more till the underside is golden. Carefully flip it over. Cook on the other side till golden brown. Repeat till all the batter is used up.
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- Peel and dice the mango into small pieces to get around 1.5 cups of diced mango - 1 cup for the batter and 1/2 cup for garnish.
- Mix all the dry ingredients in a large bowl. Add the buttermilk and oil. Stir until well combined. The consistency of the batter should be somewhat thick but easily pourable.
- Heat a non stick pan. Smear some oil on this using a kitchen paper. Pour 1/4 cup batter per pancake. Don't spread it out. Let it cook for 2-3 min on a slow flame. Once you see bubbles around the circumference of the pancake, turn over to the other side cook the other side for 1 minute.
- Make stacks of pancakes. Garnish with some diced mango and a good drizzle of honey or maple syrup. This recipe will make around 16 pancakes or so.
MANGO PANCAKES - ZESTY SOUTH INDIAN KITCHEN
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4.9/5 (17)Category Breakfast, BrunchCuisine AmericanTotal Time 20 mins
- In a bowl, mix together the milk, mango puree, egg, oil , brown sugar and vinegar. In another bowl combine the flour, baking powder, baking soda, and salt in a separate bowl. Stir into the mango mixture just enough to combine. Finally fold in ½ cup mango pieces
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook the pancakes on 1 side until they are set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest. Serve hot with rest of mango pieces and your favorite syrup.
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- Combine the cooled and cooked rice with all the ingredients except the oil in a large bowl and make a smooth batter.
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- Slice and peel mango. Chop into cubes. Puree one cup of mango cubes in the food processor. Depending on the ripeness of your mango you may end up with a liquid texture, or a finely chopped texture. If you do not have a food processor, finely chop the mango.
- Add whole wheat flour, sugar, baking powder, salt, nutmeg, ginger, and cinnamon in a large bowl. Whisk together to combine.
- In a medium size bowl combine almond milk, apple cider vinegar, and vanilla. Whisk together to combine.
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