Pancakes with Mangoes and Fresh Cream

1. Take out frozen mangoes from the freezer and allow them to thaw at room temperature. (If you prefer frozen fruits over pancake, skip this step.)
2. Combine all-purpose flour, baking powder, egg and milk in a bowl and mix until smooth.
3. Heat the pan over medium-high heat and lightly coat the pan with oil or butter. Once heated, turn down the heat to low and pour a ladle of batter into the pan.
4. Cook for 2 minutes. When bubbles form, flip the pancake and continue to cook for another 2 minutes. Repeat the process with the remaining batter.
5. Whip heavy cream together with granulated sugar just until it becomes light and airy, being careful to stop before it starts to form stiff peaks.
6. Arrange pancakes on a plate in layers, top with whipped cream, mangoes, powdered sugar, and mint leaves.
7. Drizzle with maple syrup if desired.

Safety Disclaimer: When preparing this dish, please follow food safety practices and consult a healthcare professional for any allergies, health, or dietary concerns