1. Add the confectioner's sugar and eggs and stir until the sugar melts.
2. Add milk and mix well.
3. Add the sifted low-gluten flour and stir until there are no particles.
4. Melt the butter with heat insulation water, pour it into the batter and stir evenly.
5. Heat a non-stick pan without adding oil. Spoon a spoonful of the batter to spread out. Fry it slowly on a low fire. You don’t need to turn it over. As soon as big bubbles start to appear on the surface, turn off the fire and use the remaining temperature to bake it. It's okay.
6. The fried batter is placed on the grill to cool.
7. Take the pancake peel again, wrap it in a banana, roll it up and cut off both ends.
8. After the dark chocolate heat insulation water melts, it can be decorated on the surface.
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