Name: Mango pancakes with vanilla syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 300 ml thickened cream; 2 tbsp icing sugar; 2 firm mangoes, thickly sliced; Finely chopped mango to serve; Vanilla syrup; 55 gm (¼ cup) caster sugar; 1 tbsp vanilla bean paste; 1 tbsp lemon juice; Pancake batter; 3 eggs, at room temperature; 250 ml (1 cup) milk; 55 gm (¼ cup) caster sugar; ½ tsp tumeric powder; Pinch of fine table salt; 100 gm (¾ cup) gluten-free plain flour; 2 tbsp vegetable oil, plus extra for brushing

Mango pancakes with vanilla syrup

Mango pancakes are a colouful yum cha favourite that can be served as either a dessert or a decadent breakfast.

Serves 4

Prep

15M

Cook

30M

Total

45M

Yum cha has become a staple in the Australian dining scene. Since the 1970s, we’ve been dining on steaming hot dumplings from plucked from the trolleys and sipped tea in between mouthfuls. And, of course, finish our fill with a plate (or few) of mango pancakes. The yum cha dessert staple consists of yellow crepes rolled up and filled with whipped cream and fresh mango slices. Here, we’ve added vanilla syrup to boost the level of sweetness for extra decadence.

Here’s our best recipe for mango pancakes to try when you’re next craving them.

Ingredients

300 ml thickened cream

2 tbsp icing sugar

2 firm mangoes, thickly sliced

Finely chopped mango to serve

Vanilla syrup

55 gm (¼ cup) caster sugar

1 tbsp vanilla bean paste

1 tbsp lemon juice

Pancake batter

3 eggs, at room temperature

250 ml (1 cup) milk

55 gm (¼ cup) caster sugar

½ tsp tumeric powder

Pinch of fine table salt

100 gm (¾ cup) gluten-free plain flour

2 tbsp vegetable oil, plus extra for brushing

Method

1.For pancake batter, combine eggs, milk, sugar, turmeric, salt, flour and oil in a blender and blend until smooth.

2.Heat a non-stick 21cm crêpe pan over medium-high heat, add 60ml pancake batter, swirl to coat pan, cook until just set and lightly golden (2 minutes), no need to flip. Transfer to a plate and repeat, stacking pancakes between baking paper as you go.

3.Whisk cream and icing sugar together until stiff peaks. Lay pancakes on a flat surface. Spoon cream into the centre and top with 2 mango slices. Fold edges in and roll to enclose. Refrigerate for 20 minutes.

4.For vanilla syrup, combine sugar, 80ml water and vanilla in a small saucepan over medium heat, stirring to dissolve sugar. Bring to a simmer and cook until slightly syrupy (3-4 minutes). Remove from heat, add lemon juice and set aside to cool.

5.To serve, divide pancakes among plates. Scatter with mango and serve drizzled with vanilla syrup.

Recipe by Jessica Brook

Styling by Lucy Busuttil