Mango Cream Filled Pancakes (Print Version)

# Ingredients:

→ Pancakes

01 - 45g plain flour
02 - 2 tablespoons cornflour
03 - 20g icing sugar
04 - 20g caster sugar
05 - Pinch of salt
06 - 200ml warm full-fat milk
07 - 2 large eggs
08 - 2 tablespoons melted butter, plus extra for frying
09 - 1 teaspoon vanilla extract
10 - ¼ teaspoon yellow food coloring (optional)

→ Filling

11 - 250ml double cream
12 - 2 tablespoons icing sugar
13 - 1 teaspoon vanilla extract
14 - 2-3 ripe mangoes (preferably Indian or Pakistani)

→ Garnish

15 - Icing sugar for dusting
16 - Fresh mint sprigs

# Instructions:

01 - Sieve plain flour, cornflour and icing sugar into a large bowl. Add caster sugar and salt.
02 - In a separate bowl, whisk together milk, eggs, melted butter, vanilla extract and food coloring (if using).
03 - Create a well in dry ingredients, pour in wet mixture, and combine. Strain through sieve to ensure smoothness.
04 - Heat buttered non-stick pan over medium heat. Pour 50ml batter, swirl to coat pan evenly. Cook about 1 minute until set and lightly golden.
05 - Whip cream with icing sugar and vanilla to medium peaks. Cut mangoes into large chunks.
06 - Once pancakes are cool, place mango down middle, add whipped cream, and fold like a burrito. Garnish with icing sugar and mint.

# Notes:

01 - Can substitute mangoes with peaches, nectarines, apricots, raspberries, strawberries, or cherries
02 - Be careful not to overwhip cream as it can split
03 - Can be served immediately or chilled for 30 minutes to firm up

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