Mango Pancakes




Bring a slice of Yum Cha into your home with these delicious Mango Pancakes. 

Makes 8


Pancake batter 

  • 3 eggs 
  • 250ml milk 
  • 60g caster sugar 
  • 60g all-purpose flour 
  • 20g cornstarch 
  • 1 tsp turmeric 
  • .5 tsp salt 
  • 20ml canola oil 



  • 1 mango 
  • 250ml thickened cream 
  • 15g icing sugar 
  • 1 tsp vanilla extract 



 1) For the Pancake batter, whisk together the eggs and milk. Sift all the dry ingredients into a clean mixing bowl, then whisk in the oil followed by one-third of the egg and milk mixture at a time until a smooth batter forms. 

 2) Sieve the pancake batter into a pouring jug to remove any lumps and air bubbles and stand while you prepare the filling. 

 3) Peel and cut the mango into thick slices, about 2cm wide and 10cm long. Place them on a plate and put them in the fridge to chill. 

 4) In a clean mixing bowl, whisk the thickened cream, icing sugar and vanilla extract until stiff peaks form. Place in the fridge. 

 5) Heat a large non-stick frying pan (mine was 24cm) over low heat and rub a thin layer of oil on the pan with a paper towel. Pour in some batter and swirl the pan to create an even layer. Cover the frying with a lid and cook for 3 minutes or until you see air pockets forming on the surface. Peel the pancake off the frying pan and transfer to a tea towel, cover and repeat for the rest of the batter. Note: you can freestyle with making thick or thin pancakes depending on what you like – I was pouring in about 80ml at a time. 

 6) Once the pancakes have cooled down, it’s time to assemble! Lay the pancake on a clean surface (smooth side down). Place a slice of mango on the bottom of the pancake (the side closer to you) and spoon some whipped cream on top and around the mango slice. Roll the pancake like a spring roll – starting from the bottom fold the pancake up and over the mango slice and whipped cream, then fold both sides in and finish by rolling the pancake away from you. Roll the rest of the pancakes. 

 7) Chill the mango pancakes in the fridge for 15 minutes and serve!


This recipe was created by Dan Dumbrell, check out Dan's instagram here.