Mango Pancake

Makes 8


Part 1- Pancake Batter


Ingredients

70g     Cake flour
10g     Corn flour
40g     Caster sugar
250g   Milk
15g     Butter
2         Egg yolks
Red and yellow food colouring


Method


1. Combine cake flour and corn flour in a bowl.
2. Add in half quantity of milk needed bit by bit as you incorporate it into the flour with a whisk. Keep whisking until a smooth batter is obtained. Set aside.
3. In a separate bowl, whisk egg yolks and sugar with the remaining milk.
4. Gradually pour the egg mixture into the flour mixture and whisk to combine. Continue to gradually add the egg mixture until all the flour is incorporated and a thin batter forms.
5. Add in melted butter, food colouring if desired and mix till well combined.
6. Sieve mixture into a bowl.
7. Cover with cling wrap and allow to rest in the fridge for 30 minutes. After resting, the batter should be the consistency of thin cream
8. Heat a non-stick 20cm frying/crepe pan with medium high heat.
9. Once the pan is throughly heated, reduce heat to medium low. Brush with a little melted butter or oil
10. Pour 1/4 cup pancake batter thinly onto the frying pan.
11. Once the pancake starts to "bubble" and the top surface of the pancake starts to firm up, remove immediately from heat. There's no need to fry the other side of the pancake.
12. Place pancake on a clean flat plate. Repeat process with remaining batter, greasing pan between each batch.
13. While stacking pancakes, make sure you separate each layer with greaseproof paper to make sure they don't stick together. Allow pancakes to cool prior to adding the filling.

Part II: Filling 

½ cup  Double cream

2         Ripe mangoes

Peel the mangoes with a sharp knife, then cut the flesh of the mangoes lengthwise


Part III: Assembling

1. Place smooth side of the pancake facing downwards.
2. Then top the pancake with some cream followed by mango slices.
3. Fold pancake edges in then roll it up
4. Place the pancake seam side down on the plate so it doesn't open. 
5. Chill in the fridge for at least half an hour prior to serving.

Buttermilk Pancakes

Nothing quite beats a sleep in on the weekend and fresh, fluffy pancakes! These are low in fat too!

Adapted from Super Food Ideas magazine, November 2003 issue, page 85

Makes approx. 20 pancakes

Ingredients

½ cup caster sugar
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
2 cups self-raising flour
2½ cups buttermilk
2 eggs
butter
maple syrup, strawberries & whipped cream to serve

Method

1. Sift caster sugar, bicarbonate of soda, baking powder and self-raising flour in a bowl. 
2. Make a well in the centre of the flour mixture
3. Whisk buttermilk and eggs together in another bowl 
4. Pour milk & egg mixture into the flour mixture. Whisk until batter is smooth. Stand for 10 minutes.
5. Add some butter to 2 non-stick frying pans. Heat over medium heat.
6. Pour approx. ¼ cup of batter into pan. Cook for 2 minutes or until bubbles form on surface. Turn. Cook a further 1 to 2 minutes or until cooked through. 
7. Transfer pancakes to a plate and cover loosely with foil to keep warm.
8. Repeat with remaining batter, greasing pan between each batch. If you find the pan is getting too hot, reduce heat slightly.
9. Serve pancakes with maple syrup, strawberries & whipped cream.

Notes & Tips

Buttermilk substitute: Place a tablespoon of white vinegar or lemon juice into 1 cup regular milk. Let stand for five to ten minutes. Then, use as much as your recipe calls for.

Using a medium-low heat allows the pancakes to cook slowly so they cook through to the centre and don't burn

Variations

To make blueberry pancakes:

Pour 2 tablespoons of the batter into the pan. Arrange a few blueberries over the surface of each pancake. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for 2 minutes or until golden. Repeat with remaining mixture