Mango Pandan Pancake - Yum Cha/Dim Sum Style

By Fongolicious - February 13, 2013

 Every trip to yum cha (dim sum it's called in some parts of the world) is not complete without mango pancakes to finish off the meal! For me, I have to pick it up with my hands and take that first gigantic bite! Oh the mango and the cream - awwww! Ommnomnomnom! I love how the crepe is so smooth and vibrantly yellow!

Challenge accepted! DIY mango pancakes - to celebrate Chinese New Year. I adapted a recipe from Vondelicious. I definitely agreed with her about making sure the heat is really low as it makes the crepe very smooth. I also added some drops of pandan essence to the crepe mixture - just to give that vibrant green to contrast with the yellow (how Aussie of me!) and also that flavour of Asia too!

3 eggs
1 cup milk
⅓ cup water
3 tablespoons butter, melted
1 cup plain flour
½ tspn vanilla essence
¼ cup caster sugar
a few drops of yellow food colouring
a few drops of pandan essence (optional)

1 to 2 fresh mangoes, peeled and deseeded and cut into thin slices
300ml thickened cream
2 tblpn icing sugar, sifted
1 tspn vanilla essence

1. In a large bowl combine eggs, milk, water, melted butter, flour, vanilla, sugar, food colouring. Whisk to combine. It should resemble the consistency of buttermilk. If too thin, add flour, if too thick, add water (or milk). Mix well.

2. Let the batter sit for an hour or longer so the flour can absorb. You can make the batter up to a day in advance and keep it in the refrigerator. Be sure to just bring it up to room temp before you cook it. If it’s lumpy you can strain it.

3. Heat to a medium heat a non-stick skillet. Lightly grease. 

4. Remove from heat and pour a little batter in (how much depends on the size of your skillet) and swirl batter evenly around the bottom- try to make this very thin!

5. Return to very low heat and let cook for 1 to 2 minutes. Ensure to keep the heat on low so that the crepes turn out smooth! The edges will get crispy and curl up, and the top will mostly set but stay shiny. 

6. Flip the crepe with a spatula. Cook the second side for about 30 seconds, then remove crepe and place it on a clean paper towel to absorb any residual grease.

7. Repeat steps 4 to 6 for remaining batter.

1. Using an electric mixer, whip together cream, icing sugar and vanilla essence until stiff peaks.

2. Place one crepe on a plate with the nice side down and put a heaped tablespoon of whipped cream into the centre. Place a couple of pieces of mango on the whipped cream, then wrap the crepe around it. by folding one side over the cream, then folding both sides inwards, then rolling the whole thing into a cylinder shape.

3. Chill in the fridge for about an hour before serving.


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