Wednesday, 20 October 2010

Elaine's Kitchen: Mango Pancake

It has been a while since I posted any recipes. I'm not done with my travelogues yet but since it's going to take a while more, I might as well share this well loved dessert, which is none other than the Hong Kong Style Mango Pancake.


The first time I tried this pancake was at Honeymoon Dessert in Hong Kong early this year and I liked it a lot. For some reason I got inspired to make this the other day. I tried googling for the recipe but found none in English so I typed it in Chinese. There were a few versions but I adapted the recipe to suit the mango pancake I have in mind. To get a smooth pancake skin, make sure you follow instructions below.

Mango Pancake (Makes 10)

Part I: Pancake Batter 

70g     Cake flour
10g     Corn flour
40g     Caster sugar
250g   Milk
15g     Butter
2         Egg yolks

1. Combine cake flour and corn flour in a bowl.
2. Add in 1/2 of quantity of milk needed bit by bit as you incorporate it into the flour with a whisk. Keep whisking until a smooth batter is obtained. Set aside.

Whisk till smooth batter is obtained

3. In a separate bowl, whisk egg yolks and sugar with the remaining milk.
4. Pour #3 into #2 bit by bit whilst whisking.
5. Add in melted butter and mix till well combined.
6. Sieve mixture into a bowl.
7. Cover with cling wrap and allow to rest in the fridge for 30 minutes before using the batter.
8. Heat a non-stick frying pan with medium high heat (Gas mark 5).
9. Once the pan is throughly heated, reduce heat to medium low (Gas mark 3).
10. Melt 1 tbsp butter in the heated frying pan and wipe off excess with a kitchen tissue.
11. Using a ladle, spread pancake batter thinly onto the frying pan.
12. Once the pancake starts to "bubble" and the top surface of the pancake starts to firm up, remove immediately from heat. There's no need to fry the other side of the pancake.
13. Place pancake on a clean flat plate. Repeat process with remaining batter. While stacking pancakes, make sure you separate each layer with greaseproof paper to make sure they don't stick together. Allow pancakes to cool.


Stacking pancakes with greaseproof paper


Part II: Filling 

400ml   Whipping cream
2.5 tbsp Caster sugar
3            Ripe mangoes

1. In a clean bowl, whisk cream and sugar until stiff peaks are formed. Set aside.
2. Peel the mangoes with a sharp knife, then cut the flesh of the mangoes lengthwise.


Part III: Assembling

1. Place smooth side of the pancake facing downwards.
2. Then top the pancake with some freshly whipped cream followed by mango slices.


3. Fold the pancake into a square shaped "puff" as illustrated below (don't really know how to explain...I will let the pictures do the talking instead).

Fold...

Still folding...

Rear view...

Tadaa...mission accomplished! 

4. Cut pancake into half and transfer into a nice plate and serve. Enjoy! 



Note: Only egg yolks were used as opposed to the whole egg to give the pancake it's characteristic yellow colour. You can use the remaining egg whites for steamed milk custard.
Make sure you use a good non-stick frying pan as this will affect the outcome of the pancake.

7 comments:

  1. Thankyou for sharing,
    I made the pancake but filled it with durian cream :)
    Mine was a bit too thick, not as thin as yours, thus mine cracked. Yours looked beautiful.

    http://wendyinkk.blogspot.com/2011/07/durian-cream-pancake-rolls-pancake-quad.html

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  2. hi wendyywy, thanks for dropping by. i think the reason for the thick skin was due to the amount of time you refrigerate the batter.

    i had the same problem when i refrigerate the batter for more than 1 hour. 30 minutes in the fridge would be just nice. hope that helps! =)

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  3. I just came back from Hong Kong and used to have these do often cause I love them.. I am now going to try them... So happy I found this article! ��

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