Happy Tuesday!!!!
Today at Ascension Media Club we are featuring Instagram user @itslizmiu’s recipe for Hong Kong Mango Pancakes.
Scroll down for full recipe.
Hong Kong Mango Pancakes
Ingredients
- 110 g all purpose flour
- 2 tbsp icing sugar
- 1 cup soy milk
- 1 tbsp sunflower oil plus more for frying
- Up to 3 tbsp water to thin out pancake batter
- 3-4 drops yellow food colouring
- 1 drop of pink food colouring
- 1 tin @naturescharm Coconut Whipping Cream refrigerated overnight
- 1 tbsp icing sugar
- 1/2 tsp vanilla paste
- 1 juicy mango cut into long chunks
Instructions
- Sift flour and sugar together into a large mixing bowl.
- Add the soy milk (or any plant based milk of your choosing) and oil and whisk until there are no lumps.
- Colour with yellow food colouring and just a drop of pink to offset the yellow so you don’t end up with fluorescent yellow pancakes.
- First make a small test pancake to see if your batter is too thick, we want crepe-like pancakes, but don’t want them to tear when folding.
- To test your batter, heat a non-stick fry pan on low heat and make sure it’s hot.
- Brush with some sunflower oil. For a 23cm frypan, pour 1/3 cup batter into the middle and immediately swirl it around. It should cover the entire-base if the batter is thin enough.
- Cook for about 1-1.5 min or until just cooked, carefully loosen the pancake if it’s not loose already, flip and cook for another 1 min. Allow to cool before folding.
- To make the cream, whip @naturescharm Coconut Whipping Cream, icing sugar and vanilla paste together for 2-3 minutes on high speed using an electric whisk.
- To fold your pancakes, place pancake smooth-side-down and place two slices of mango on. Cover with whipped cream and fold up the pancake. Enjoy
Video
For more content like this, follow @itslizmiu’s Instagram page.
