Hong Kong Style Mango Pancake 芒果班戟 (Cantonese: mong guo baan cake) is a Hong Kong café dessert. This pancake is a combination of the western style pancake and a French crèpe. You can wrap any kind of fruit into it just by adding some whipped cream. I’ve seen ice cream being wrapped inside with some fruit as well. The possibilities are endless! Share your creations in the comment section below, I would love to see what you've come up with!
This is a very simple and convenient dessert to make. You can pre-make the pancakes, store it in the fridge and wrap it later. I will usually make 6 of them at a time and store them in the fridge. You can also make snack time fun by having your children create their own masterpieces... they could end up being the next Julia Child or Gordon Ramsay! My son will usually make his favorite Nutella and banana pancake for a snack himself, and I enjoy the break, but don't tell him though 😉 Or invite your friends over for a make your own pancake party!
I also created a fun alternative to this recipe, which I really enjoy making, I call it the Dessert Fettuccini 芒果班戟意粉. It's basically the same as this recipe but with a few extra steps, you can check it out here. Your family and dinner guests will be very impressed by the presentation! Instead of mangoes, you can chop up strawberries and drizzle with a chocolate sauce. Try making a sauce with yuzu jelly, some orange liqueur and Cognac to make a one-of-a-kind Fettuccini Suzette!
Let your creativity flow with either the Hong Kong Style Mango Pancake 芒果班戟 or the Dessert Fettuccini 芒果班戟意粉. Everyone in the family will be sure to enjoy this recipe since the mangoes can be easily substituted for almost anything. Enjoy!
Need more dessert ideas? Check out my recipes for Beer and Calpico Jelly 啤酒可爾必果凍, Snowflake Crisps 雪花酥, or Hong Kong Style Cupcakes 紙包蛋糕.
Hong Kong Style Mango Pancake 芒果班戟
Ingredients
Ingredients for whipping cream:
- 500 ml Whipping cream or heavy cream
- 2 tbsp Sugar
Ingredients for Pancake:
- 90 g Cake flour
- 30 g Sugar
- 225 ml Milk
- 3 Large eggs
- 15 ml Oil for the batter
- 3 Mangoes
- 1 tsp Oil for greasing the fry-pan
- 1 tbsp Icing sugar
Instructions
Instructions for whipping cream:
- Put 2 tbsp of sugar into a mixing bowl
- Add 500 ml whipping cream
- Beat with electric mixer at medium speed until the cream forms soft peaks
- Store in the refrigerator for later use
Instructions for pancakes:
- Peel mangoes and cut off the two sides (each pancake will have one side)
- Store cut mangoes in the fridge for later use
- Sift 90g cake flour into a mixing bowl
- In a separate mixing bowl, beat 3 eggs with an egg beater
- Add 30g sugar and 15ml oil to the eggs and beat until combined
- Add the sifted flour to the mixture and mix well
- Add 225ml milk and mix well
If there are lumps, you can pour the batter through a sieve to extract the lumps - Brush 1 tsp oil onto a non-stick pan and turn heat to low
- Pour approx. 45ml of pancake batter into the pan
- Swirl the mixture around the pan so your mixture fills the pan
- Cook for approx. 5 minutes until done. There’s no need to flip the pancake over. Once done, remove it from the pan and onto a plate to cool
- Repeat steps 9, 10, 11 until all the batter is used
- Once cooled, place one pancake on a plate, spoon one big spoonful of whipping cream onto the centre of the pancake
- Place one side of the mango, with curved side down onto the whipping cream. Add another big spoonful of whipping cream on top of the mango
- Wrap 2 opposite sides of the pancake together like a burrito
- Fold the 2 ends on top and then flip the pancake over.
- Cut the pancake in half using a diagonal cut
- Put on a serving plate and use a sieve to sift the icing sugar on top of the pancake
- Repeat 13-18 for all the pancakes
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