Hong Kong Style Mango Pancakes

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!

The hong kong style mango pancakes on a plate, with one of them cut in half.

Video Tutorial

What are Hong Kong style mango pancakes?

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 crepe batter

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.
3 of the pancakes on a tray, after being filled.

A few tips when making the crepes

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 whipped cream

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!

How to assemble the pancakes

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:

1 slice of mango on top of 1 of the crepes.
The whipped cream on top of the mango.

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.

1 pancake, half folded.
1 of the pancakes after being folded.

Let the pancakes chill before eating them

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.

Here are a few other recipes I think you might also like:

Hong Kong Style Mango Pancakes

5.0 from 2 votes

Ingredients
Makes: 4-6 pancakes

  • For the crepe batter:
  • 80g plain flour

  • 15g corn flour

  • 30g granulated sugar

  • 1/8 teaspoon salt

  • 3 eggs

  • 40g butter, melted

  • 2 teaspoons vanilla extract

  • 260ml whole milk, warm (just heat it in your microwave for 30-60 seconds)

  • Plus some yellow food colouring (optional)

  • For the whipped cream:
  • 400ml double cream

  • 100g icing sugar (you can add more or less, add this to taste)

  • 2 teaspoons vanilla extract

  • Extras:
  • 2 large mangoes, peeled and cut into long slices

Directions

  • Making the crepe batter:
  • In a large bowl, add the flour, corn flour, sugar and salt. Whisk these together. Now add the eggs, butter, vanilla, milk and food colouring into this. Whisk just until everything is combined.
  • Pour this through a sieve to get out the lumps, then cover and leave to rest in your fridge for an hour. This is optional, you can skip this step, but leaving the batter to rest will give you softer crepes.
  • Cooking the crepes:
  • Once your batter has rested, give it a mix then you can start making your crepes.
  • Heat up a non-stick pan on medium heat.
  • Add some of the batter into this pan and swirl the pan around so that the batter covers it, you want your crepes to be thin.
  • Your crepes don't need to be cooked for long, they only need 1-2 minutes, just until you no longer see any raw batter on the top of the crepe. You don't need to cook both sides of these.
  • Take this out of the pan, then repeat until you've used all of your batter.
  • Leave your crepes to cool completely.
  • Making the filling:
  • In a large bowl, add the double cream, icing sugar and vanilla.
  • Whip these together, just until the cream thickens and you get soft peaks. Leave this in the fridge until you're ready to use it.
  • Assembling:
  • Place one of your cooled crepes down onto a plate. Pipe some of the whipped cream in the centre, or you can also just spoon on a dollop, then add a slice of mango. In my video, I did mango first, then cream. But I think it's better to do cream first, then mango, so that you can't see the mango through the top of the crepe after you have wrapped it.
  • Fold the sides of the crepes inward, to cover the filling. Then repeat with the rest of your crepes.
  • Let these chill in your fridge for 20 minutes, then enjoy!
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