Yum cha (to go to dim sum) – this is the name of Cantonese brunch in the native language (includes Hong Kong and Macau). This late breakfast consists of Chinese tea with appetizers and cakes. Among which I found mango pancakes. 🙂
Well, these wonderful pancakes are made quite quickly and are eaten disastrously fast. 😀
The pancake dough is made of 3 medium eggs, 250 ml of milk (1 cup), 50g flour, 30g starch, 25g sugar, 10g melted butter, salt. Beaten eggs, add sugar, a pinch of salt, flour and starch, mix well, then pour the milk, mixed so as not to remain lumpy and finally melted butter. In a heated pan with a drizzle of oil, pour a little dough, fry the pancakes on one side, being careful not to burn. A thin, soft, elastic pancake should come out. 😀 About 12 pieces come out.
Whipped cream: 300 ml whipped cream with a tablespoon or two of powdered sugar and some vanilla essence (as for a cake).
When they are cold, place 1 tablespoon of cream and a rectangular piece of mango in the middle of the pancake, then wrap it in four, carefully. The unroasted part stays out.
Now, I used normal pancake batter – from Friday’s recipes – and toasted pancakes on both sides, and instead of whipped cream I put skimmed (very fine) cottage cheese mixed with 1 tablespoon vanilla sugar and 1 tablespoon of powdered sugar. If you don’t want to put sugar, it’s ok, if you have a baked mango, it will be super dietary. 🙂 I think you can also make them with Greek yogurt.
The girl from whom I took the recipe says that they can be made with other fruits, e.g. strawberries, kiwi, watermelon, banana or peach.
There’re a disaster!!!! And almost dietary, LOL. 😛 😀 🙂