Yum Cha Mango Pancakes
Makes 10-12 pancakes
300g thickened cream
2 ripe mangos, peeled and sliced
50g vegetable oil for frying
100g plain flour
Insert the butterfly in the TM Bowl.
Add the cream and whip at Speed 3 until light and fluffy. Time will vary depending on the age of the cream.
Clean and dry the TM Bowl.
With the butterfly in place, add the eggs, milk and sugar to the TM Bowl. Set the time to 3 minutes/Speed 3.
After 1 minute, slowly spoon the flour into the TM Bowl over the next 2 minutes.
Pour the batter into a bowl and refrigerate for an hour or longer. The batter will be the consistency of buttermilk.
Heat a large non-stick frying pan over low heat. Brush the pan with a thin layer of oil.
Pour in a little batter and swirl batter evenly around the bottom to create a very thin pancake.
Cover the pan and cook for 2-3 minutes, or until the top of the pancake is firm.
Transfer to a plate and repeat for the rest of the batter.
Cover the pancakes with cling film and refrigerate for 30 minutes.
Place one crepe on a plate (with the nice side down) and spoon a little whipped cream onto the fried side of the pancake.
Top with two slices of mango. Roll the pancake like a spring roll.
Refrigerate for at least 10 minutes before serving.
Music: littleidea -Bensound.com