Serves: 5–6 pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
These soft, custard-like pancakes filled with whipped cream and juicy mango slices are a delightful summer treat. Light, refreshing, and eggless—this recipe brings the magic of Hong Kong street desserts right to your kitchen!
Ingredients
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250 ml milk
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2 tsp sugar
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1 tsp melted butter
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120 g all-purpose flour (maida)
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2 tsp cornstarch
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A pinch of baking powder
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A few drops of yellow food color (optional)
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1 ripe mango (sliced thinly)
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50 g whipped cream (sweetened)
Step-by-Step Instructions
Step 1: Make the Batter
In a mixing bowl, whisk together milk, sugar, melted butter, flour, cornstarch, and baking powder. Whisk until smooth and lump-free. If you want that signature yellow hue, add a couple of drops of food coloring.
Step 2: Cook the Pancakes
Heat a non-stick or crepe pan on low to medium heat. Lightly grease if needed. Pour a ladleful of batter in the center and gently spread it into a thin circle. Cook only on one side—no flipping! Once the surface looks dry and the edges lift slightly, gently remove the pancake and let it cool on a plate.
Step 3: Assemble
Once the pancakes have cooled slightly, place a mango slice in the center. Pipe a generous amount of whipped cream over it.
Step 4: Fold & Chill
Fold the pancake into a soft pocket—like a little pillow of summer. Repeat with the remaining pancakes. For best results, chill for 10–15 minutes to help them hold shape and enhance the texture.
Serving Tips
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Garnish with extra whipped cream and fresh mango cubes before serving.
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These are best enjoyed cold, straight from the fridge.
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Use a ripe, sweet mango like Alphonso or Kesar for maximum flavor.
Why You’ll Love This Recipe
It’s quick, easy, egg-free, and irresistibly soft with the goodness of seasonal mangoes. Whether you’re hosting a summer get-together or just craving something light and fruity, these pancakes are a perfect choice!
