In a medium bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, and a pinch of salt until well blended.

In a separate bowl, beat 2 large eggs, then add 1 cup of whole milk, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract.

Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined.

Heat a non-stick skillet or griddle over medium-low heat. Brush with melted butter to prevent sticking.

Pour about ¼ cup of pancake batter onto the skillet for each pancake, swirling to form a thin circle. Cook for 1-2 minutes.

While pancakes cook, peel and dice 1-2 ripe mangoes. In a chilled bowl, whip 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar.

Place each cooked pancake pretty side down, fill with whipped cream and diced mango, and gently fold like a burrito.

Transfer filled pancakes to the refrigerator and chill for about 15 minutes before serving.