Pancake

1. Combine all the pancake batter ingredients in a blender and blitz for 10 seconds, or until smooth.
2. Pour the batter through a fine-meshed sieve into a large bowl and set it aside.
3. To make the pancakes, soak a paper towel with vegetable oil and lightly grease a non-stick pan or crepe pan
4. Heat the greased pan over medium-low heat until warm.
5. Add a ¼ cup of batter, or enough to coat the surface of the pan, and swirl the pan to create an even layer.
6. Gently heat the pancake until the surface becomes matte, then remove it from the pan and cool on a baking sheet.
7. Repeat with the remaining batter, and allow the crepes to come to room temperature. There is no need to flip the crepes as we want a smooth surface on the outside of the rolled pancakes.

Filling

1. To make the filling, combine the cream, sugar, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with an electric mixer
2. Whisk on medium speed until stiff peaks and set aside.

Assembly

1. To assemble, place a pancake smooth side down on a clean surface and spoon approximately ¼ cup of whipped cream in the center.
2. Top the cream with two cubes of mango and cover with another spoonful of cream.
3. Gently fold in two opposing sides of the pancake, then roll from the bottom up to create a pillow-like shape.
4. Place the rolled pancakes seam side down in a large airtight container and chill for an hour to set before serving.
5. *Mango pancakes are best enjoyed chilled; reserve them in the fridge until ready to be served. These are best enjoyed fresh, but can last up to 2 days in the fridge.