Preparation time is 25minutes
Cook time is 5minutes
Total time is 30minutes
Serve is for 5 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
5
Filling
- 1 cup thickened cream
- 2tablespoons icing sugar mixture
- 215grams canned mango slices in syrup, drained
- 2 free range eggs
- 1/2 cup milk
- 1/2teaspoons vanilla extract
- 2teaspoons vegetable oil
- 1/2 cup plain flour, sifted
- 2tablespoons caster sugar
- 1/4teaspoons yellow liquid food colouring
Nutrition per serving
1520kJ / 362Cal
1520 Kilojoules or 362 Calories
17% of daily energy intake*
Protein
5.7grams
Fat
23.0grams
Carbs
32.8grams
Sugars
22.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Pancake pillows filled with whipped cream and juicy mango slices. What's not to love? Try this for breakfast or dessert today.
Method
Step 1 of 4
Place eggs, milk, vanilla and half of the oil in a medium bowl. Whisk to combine. Add flour and sugar, then whisk until smooth. Tint mixture yellow with food colouring.
Step 2 of 4
Heat 1/4 tsp of the remaining oil in a 20cm non-stick frying pan over low heat. Pour ¼ cup of the mixture in centre of pan, then swirl to evenly cover base of pan. Cook for 1 minute or until pancake is dry to touch and shiny. Using a spatula, turn pancake out onto a board to cool. Repeat with remaining mixture and oil to make 5 pancakes in total, layering sheets of baking paper in between.
Step 3 of 4
Meanwhile, to make filling, beat cream and icing sugar in a medium bowl until stiff peaks form.
Step 4 of 4
To assemble, place 1 pancake shiny-side down on a board. Spoon ¼ cup cream mixture in centre and top with 1 mango piece, then another ¼ cup cream. Fold in sides, then fold over top and bottom to enclose. Place on a serving plate, seam-side down. Repeat with remaining pancakes, cream mixture and mango. Cut pancakes in half, then serve.
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