Hong Kong Style Mango Pancakes | Ash Baber (2024)

I’ve been so many videos of people eating these Hong Kong style mango pancakes, I LOVE MANGOES, so I needed to try them immediately.

I couldn’t find them anywhere near me. Well I mean I didn’t really look that hard, but I don’t think anywhere near me sells it.

They seemed pretty simple to make though, so let’s make them!

If you’ve not seen videos on these before, it is essentially a thin crepe that has been filled with whipped cream and a piece of mango.

There is a place in London that I’ve seen a lot of people in the UK going to, to get these. This place also adds some kind of cake into the centre of their pancakes.

But it is usually just whipped cream and mango.

IT IS SO LIGHT AND SOFT. It’s nothing like the pancakes we normally eat, I feel like pancakes and crepes after toppings have been added, can be a little heavy.

These are not that at all, it feels like eating a pillow that has great flavour. I know this is a very strange way to describe them, but is all I can think of.

From what I’ve learnt, these did not originate in Hong Kong, I’ve not been able to find out where they originated from.

But this is not a traditional Chinese dessert. The reason why people are calling it Hong Kong style pancakes is just because it is something that seems to have become quite popular in bakeries and cafes in Hong Kong!

The first thing we are going to do is make the crepe batter.

For this, it is just a regular crepe batter, the only difference is that is has yellow food colouring.

The food colouring is completely optional, it will taste the same without it. But personally I feel like they look more mango-ee when they’re yellow.

Here are the ingredients you will need to make the crepe batter:

• Plain flour – also known as all-purpose flour.
• Corn flour – also known as corn starch. This is going to help make the crepes softer. You can just replace it with plain flour if you wanted to. But if you have corn flour, use it.
• Granulated sugar – caster sugar works too.
• Salt – to enhance the flavours.
• Eggs
• Unsalted butter – I like to use unsalted butter and add salt separately, so that I can control the amount of salt in the crepes. But salted butter will work, just don’t add the 1/8 tsp of salt.
• Vanilla extract – for flavour.
• Milk – make sure to use whole milk.

Sieve the batter

The crepe batter will be very lumpy at first, so make sure to sieve it to get out these lumps.

Let the batter rest in the fridge before cooking

Whenever making crepes, I like to leave the batter in my fridge for about 1 hour before cooking them.

This will give you much softer crepes. I don’t know the exact science, but it’s something about the flour absorbing into the liquids.

This is optional, you can cook them straight away. But waiting is worth it, we want soft crepes.

Even if you didn’t want to wait an hour, 20 or 30 minutes is good too.

Make your crepes thin

To cook these, add some of the batter into the centre of the pan, then swirl the pan around until the pan is covered in the batter.

Try not to add too much batter, we want these crepes to be thin.

It’s hard to give an exact amount of how much batter you need to be adding, because I don’t know what size your pan is.

But after you have cooked one, you will know how much batter you need to be adding.

Only cook one side of the crepes

The goal is softness with these pancakes.

So you only need to cook one side of the crepes. This way they stay soft, instead of ending up crispy.

Crepes are thin, so even if one side of the crepe doesn’t directly touch the pan, it will still get cooked, so don’t worry about that!

The filling is very simply, you just need to make a whipped cream. For this all you need is:

• Double cream – also known as heavy cream. Whipping cream works too.
• Icing sugar – also known as powdered sugar. Add this to taste, if you want it to be sweeter, add more. If you want less sweetness, add less.
• Vanilla extract – for flavour.

And then also you need mangoes of course.

How to fix over whipped cream

Just incase this happens to you, let’s talk about how to fix it.

You only want to whip your cream until you get soft peaks. You want it to be smooth and spreadable.

If your cream seems too thick to spread and it’s not very smooth, you have over whipped it.

BUT NOT TO WORRY, all you need to do is add some un-whipped cream into this and gently mix. Keep repeating this until the whipped cream goes back to being soft and fluffy!

Once everything has been made, you just add the mango and the cream to the pancakes, then fold them up.

I thought it would be helpful to include step-by-step pictures:

I added my mango first, and then the whipped cream on top. I actually recommend doing it the other way round, so whipped cream and then mango.

Just because once I had folded them, and then turned them over so the seam is at the bottom, I could see the mango.

I would’ve preferred if I couldn’t see it, so I say do it the other way around.

Before digging in, I recommend leaving them in the fridge just for 20 minutes.

This allows the whipped cream to set up, so the texture will be better. But also they do just taste better cold.

But after that, you can finally eat them.

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