Mango pancakes

In a bowl, whisk 1 cup milk with sifted 1/3 cup plain flour, 1/4 cup cornflour, and 1/4 cup icing sugar until smooth. Add 3 eggs and 1/4 tsp yellow food colouring, whisk until fully combined. Refrigerate for 1 hour.
Stir batter again. Measure 45 ml (3 tbsp) and pour into a lightly oiled 18cm non-stick pan over medium-low heat. Swirl to coat thinly.
Let cook for 45 seconds to 1 minute until the surface is set. Loosen edges gently with a spatula. Flip crepe out upside down onto a board—no browning on the bottom
Continue cooking the rest, spraying pan lightly with oil as needed. Stack crepes and let them cool fully for 1 hour.
Beat 3/4 cup thickened cream, 3 tbsp icing sugar, and 1/2 tsp vanilla extract in a cold bowl until stiff peaks form.
Place a crepe pan-side up. Spread a 1 cm thick layer of whipped cream in the shape of mango near the bottom third. Place mango slice on top.
Roll the crepe burrito-style with mango inside, seam-side down. Repeat for all, and serve immediately.

Ingredients