Japanese mango pancake Recipe
This Japanese mango pancake recipe blends mango, milk, eggs, and whipped cream into a soft, airy dessert that’s refreshing and beautifully simple.
Equipment
- Non-stick frying pan (8–10 inch works best)
- Mixing bowls (2–3 medium-sized)
- Whisk or hand mixer
- Silicone spatula
- Fine sieve (for smooth batter)
- Ladle or measuring cup
- Flat spatula for lifting
- Plastic wrap
- Refrigerator space for chilling
Ingredients
For the Pancakes
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 large eggs
- 1 ½ cups milk
- 2 tablespoons sugar
- 2 tablespoons unsalted butter melted
- ½ teaspoon vanilla extract
- Pinch of salt
For the Filling
- 1 ½ cups heavy whipping cream cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 large ripe mangoes cut into thick strips or cubes
Instructions
Step 1: Prepare the Batter
- In a mixing bowl, whisk together the eggs and sugar until slightly pale. Add milk and vanilla extract, mixing gently. Sift in the flour, cornstarch, and salt. Whisk until smooth and lump-free.
- Pour in the melted butter and mix again. For the smoothest texture, strain the batter through a sieve. Let it rest for 15 minutes—this helps the pancakes turn soft and tender.
Step 2: Cook the Pancakes
- Heat a non-stick pan over low heat. Lightly grease it if needed. Pour a small amount of batter (about ¼ cup) and swirl gently to spread into a thin circle.
- Cook on low heat until the surface sets—do not flip. These pancakes are cooked on one side only. The top should look smooth and slightly glossy.
- Carefully lift and transfer to a plate. Repeat with remaining batter. Stack them with parchment paper in between.
Step 3: Whip the Cream
- In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Don’t overwhip—you want it smooth and fluffy, not stiff.
Step 4: Prepare the Mango
- Peel and slice ripe mangoes into thick strips. The fruit should be sweet, fragrant, and juicy. This is the heart of your dessert, so choose good-quality mangoes.
Step 5: Assemble the Pancakes
- Place one pancake smooth side down. Add a generous spoon of whipped cream in the center. Place mango pieces on top, then add a little more cream.
- Fold the sides inward, then roll into a neat rectangular parcel.
Step 6: Chill Before Serving
- Wrap each pancake in plastic wrap and refrigerate for at least 1 hour. This helps them hold their shape and enhances the texture.
Notes
- Use ripe mangoes—they should smell sweet and feel slightly soft
- Keep heat low when cooking pancakes to avoid browning
- Always strain the batter for a silky texture
- Chill before serving for best results
- Don’t overfill or the pancakes may tear