Craving a sweet treat with a delightful twist? Look no further than the irresistible Korean Mango Pancake! This vibrant dessert combines the fluffy texture of a classic pancake with the juicy sweetness of ripe mango, creating a harmonious explosion of flavors. Forget heavy, complicated desserts; this recipe is surprisingly simple to make, requiring readily available ingredients and minimal cooking skills. Imagine the perfect balance of warm, slightly crispy pancake and the cool, refreshing burst of mango – a true taste of paradise.
This delightful fusion of textures and tastes is easier to create than you might think. Prepare yourself for a culinary adventure as we guide you through each step of making this sensational Korean Mango Pancake. Ready to dive in? Let's get started with the detailed, step-by-step instructions below!
Tools Needed
- Mixing jar
- Bowl
- Frying pan
Ingredients
- Flour: 1 cup
- Milk: 1 cup
- Sugar: 1 teaspoon
- Salt: 1/2 teaspoon
- Vanilla essence: 1 teaspoon
- Eggs: 2
- Yellow food coloring: a little
- Whipped cream: 1/4 cup
- Sugar (for whipped cream): 1 teaspoon
- Mango
Step-by-Step Instructions
Step 1. Prepare the Batter and Pancakes
- Combine flour, milk, sugar, salt, vanilla essence, and eggs in a mixing jar. Beat well until smooth.
- Pour the batter into a bowl. Add yellow food coloring and mix well.
- Heat a frying pan. Add butter and spread evenly. (For the first pancake, you can skip the butter).
- Pour a small amount of batter onto the hot pan and cook for about 10 seconds on medium heat, until set. Do not flip.
- Transfer the pancake to a plate. Repeat with the remaining batter.
Step 2. Make the Whipped Cream Topping
- In a separate bowl, combine whipped cream and sugar. Beat until stiff peaks form.
Step 3. Assemble the Mango Pancakes
- Place a pancake on a plate. Spread whipped cream over the pancake. Arrange thin slices of mango on top.
- Carefully roll the pancake like a spring roll.
Step 4. Chill and Serve
- Refrigerate for a while to serve cold.
Read more: Easy Korean Rainbow Rice Cake (Mujigae-tteok) Recipe
Tips
- For a better visual appeal, use a good quality yellow food coloring.
- Adjust the amount of whipped cream according to your preference.
- Be gentle when rolling the pancakes to prevent tearing.
- The pancakes taste delicious both warm and cold, but the cold version offers a different flavor profile.
Nutrition
- N/A
FAQs
1. Can I use frozen mango instead of fresh mango?
Yes! Just make sure to thaw it completely and pat it dry before adding it to the pancake batter. Frozen mango might release more liquid, so you may need to adjust the batter consistency slightly.
2. What kind of flour should I use?
All-purpose flour works best for this recipe. It provides the right balance of texture and fluffiness. Don't substitute with other types of flour unless you are experienced with adjusting recipes.
3. How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 2-3 days. You can reheat them in a pan or microwave before serving.
This simple yet elegant Korean Mango Pancake recipe is the perfect ending to any meal or a delightful afternoon snack. Enjoy the delicious fusion of textures and flavors – crispy, fluffy, and refreshingly sweet. Now go ahead and impress your friends and family with this easy-to-make, crowd-pleasing dessert!