Mango Cream Pancakes Recipe / Melon Cream Pancakes Recipe

Mango cream pancakes, or more simply mango pancakes, are super easy to make (as well as light and delicious), and work well as melon cream pancakes with melon instead of mango, too.

In fact, they work well with any soft, sweet fruit in the middle in place of mango (particularly durian, although my local Asian supermarket was out of stock this time). I fell in love with them in Malaysia, although apparently they're a Hong Kong yumcha dessert invention.

I was inspired because I saw a packet of precut mango, watermelon and orange melon on sale, and I thought they were just the right size to make these sort of cream crepes with. But I also bought fresh mango for the mango ones, because store-bought precut mango is always sour here (but for some reason the melon is always sweet?). And mango pancakes deserve the best, most fragrant, sweetest fruits.

If you're just using mango to make mango pancakes, you can colour the crepe batter with custard powder in place of cornflour. But if you're making them with different fruits like I have and want to colour the pancakes, use cornflour, separate the finished batter into bowls and colour them with food colouring separately.

The crepe batter is really thin for mango cream pancakes/fruit cream pancakes. Don't worry, it's supposed to be – the resulting crepes are delicate, super soft and bouncy to the bite.

You can also see how I make these on my YouTube channel:

Ready? Let's go.

(Makes about six pancakes.)

Ingredients for Pancakes:

2 eggs
200ml milk (I used coconut)
1 tsp vanilla extract
80g plain glour~10g cornflour
Pinch of salt
Food colouring (optional)

Ingredients for Filling:

300ml whipping cream
2 tbsp caster sugar
2–3 mangoes OR 1 mango and a pack of watermelon and cantaloupe melon, sliced

Method:

1. Whisk the eggs, milk and vanilla together.

2. In a separate bowl, stir the dry ingredients together. Gradually whisk the wet ingredients into the dry, starting from the centre and stirring outwards to avoid lumps.

3. If you're making coloured crepes, split the batter into up to three bowls and stir a little food colouring into each.

4. Lightly brush a pan with oil, and preheat on a medium heat. Pour in small ladlefuls of the pancake batter, swirling until it thinly covers the bottom of the pan, and cover with a lid. Steam covered for about a minute, then transfer the cooked pancake carefully onto a large plate (no need to flip and cook the other side).

5. Continue until all the pancake batter has been used up. Cover the pancakes and leave to cool completely.

6. When the pancakes are completely cooled, whip the cream with the sugar until fluffy and stiff peaked. Take a pancake, place it steamed-side-down on the plate, and spoon a little cream into the middle. Place a slice of mango or melon on top, top with a little more cream, and fold the pancake up into a parcel around it like a giant spring roll.

7. Repeat with all the pancakes, cover again and chill in the fridge for an hour to let the cream set.

8. When you're ready to eat, slice each pancake parcel in half and serve.

Enjoy, and have fun.