Lighter Hong-Kong Style Strawberry Pancakes

Our twist on the classic Hong Kong style Mango pancakes using egg whites and Greek yoghurt to make them lighter and higher in protein!

Makes 9 Servings

Ingredients for the pancake batter

  • 1 cup plain flour, sifted
  • 1 ½ cup Two Chicks egg whites
  • 1 tbsp caster sugar
  • Pinch of salt
  • 30g unsalted butter, melted, plus extra for greasing
  • 200ml milk

For the filling

  • 200ml oat whipping cream
  • 200g Greek yoghurt 
  • 2 tbsp icing sugar, plus extra for dusting
  • 1 tsp vanilla extract 
  • 16 large strawberries, washed and sliced


    • Preheat oven to 200°C, fan / 220°C.
    • Add flour, caster sugar and salt in a bowl and make a dip in the centre.
    • Pour melted butter and milk into the flour and gently mix together.
    • Add egg whites and mix until well combined.
    • Heat a medium frying pan and brush with some butter.
    • Ladle a spoonful of the batter into the pan, swirling it around.
    • Cook for a few minutes on each side and set aside.
    • Repeat with the remaining batter. 
    • To make the filling, add icing sugar, vanilla, cream and Greek yoghurt into a medium mixing bowl and whisk with an electric mixer.
    • Spread a few tablespoons of the filling on each pancake with the help of a spatula. Add the sliced strawberries and roll the pancakes up.
    • Dust with icing sugar and serve.