Japanese Mango Pancake Recipe
Japanese Mango Pancake is soft, fluffy and full of sweet mango flavor. It is light, creamy and perfect for breakfast or dessert.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs separated
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 ripe mango diced for filling and topping
Instructions
Prepare Dry Ingredients
- Sift flour, sugar, baking powder and salt into a bowl. Mix well with a whisk.
Separate Eggs
- Carefully separate yolks and whites into different bowls. Keep whites for meringue later.
Make Batter
- Whisk egg yolks, milk, oil and vanilla until smooth. Slowly fold in the dry ingredients.
Whip Egg Whites
- Beat egg whites with a pinch of salt until stiff peaks form. Gently fold into batter.
Heat Pan
- Preheat nonstick frying pan over low-medium heat. Lightly grease with oil or butter.
Cook Pancakes
- Pour a small amount of batter for each pancake. Cover pan with lid and cook 3–4 minutes.
Flip Carefully
- Gently flip pancakes and cook 2–3 more minutes until puffed and golden.
Prepare Mango Cream
- Whip heavy cream with powdered sugar until soft peaks form. Fold in half the diced mango.
Assemble Pancakes
- Place one pancake on a plate. Spread mango cream on top. Add another pancake and repeat.
Top with Fresh Mango
- Finish with remaining mango on top. Optionally, dust with powdered sugar or drizzle honey.
Notes
- Use ripe, sweet mangoes for best flavor.
- Fold egg whites gently to keep pancakes fluffy.
- Add a little matcha powder for green color and flavor.
- Use cream cheese in the filling for tangy taste.
- Make mini pancakes for party servings.