Durian Cream Pancakes

Durian pancake filled with whipped cream

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Delicate pancakes filled with whipped cream and the king of fruits, durian. This is a popular take on the crowd favorite mango pancake!



Pancake Batter

  • 240ml Whole milk (1 cup)
  • 48g All purpose flour (1/3 cup 1 tbsp)
  • 30g Cornstarch (1/4 cup)
  • 25g Granulated sugar (2 tbsp)
  • 3 Large eggs
  • 15g Unsalted butter (1 tbsp)
  • 1-2 drops Green food coloring
  • Vegetable oil, for greasing


  • 600ml Heavy cream (2 1/2 cups)
  • 150g Granulated sugar (3/4 cup)
  • 3-4 Durian pods, fresh or frozen


Pancake Batter

  1. Combine the milk, flour, cornstarch, sugar, eggs, butter, and green food coloring in a blender and pulse until smooth
  2. Pour the batter through a fine-meshed sieve and set aside
  3. Grease a medium-sized frypan with vegetable oil (I used a 9.5 inch/24 cm non-stick pan) and heat it over low heat
  4. Add a 1/4 cup of the batter to the pan and swirl to create an even layer, heat for 2-3 minutes, or until the surface becomes matter, and remove from the pan (no need to flip the pancakes)
  5. Repeat with the remaining batter and allow them to cool completely on a cooling rack


  1. Combine the cream, sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment and whisk until it reaches stiff peaks


  1. Remove the seeds from the durian pods and divide them into 12 equal portions
  2. Place a pancake, smooth side down on your work surface, and spoon 1/4 cup whipped cream into the center
  3. Top with a portion of durian and cover with another spoonful of cream
  4. Fold two sides of the pancake in and roll from the bottom up to form a pancake pillow shape
  5. Place the pancakes in an airtight container in the fridge for 1 hour to set, then enjoy!

Keywords: durian, pancake, cream pancake, yum cha, hong kong, chinese

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