# Fourth Baking Contest and is Love to Eat Festival# Mango Pancake
1.
Take a cooking pot, beat 3 eggs, add 250 grams of milk and 15 grams of sugar and mix well.
2.
Sift in 50 grams of flour and 30 grams of cornstarch, and use a manual whisk or an electric whisk to beat for a few times without the dry powder. It does not matter if there are batter particles. Sift the custard.
3.
Finally, melted butter is added to form this flowing pancake batter. Note: First scoop some batter into the butter and mix well, then pour it back into the batter and mix well.
4.
Take a flat-bottomed non-stick pan, heat the pan slightly, scoop half a spoon into the pan, and rotate the pan immediately to make the batter cover the bottom of the pan. Fry on medium and small heat until the batter is dry, and the edges will be lifted out of the pan. Make all the crusts one by one. Note: Fry only one side and lightly color it.
5.
Peel the mango, cut into small strips, and beat 250 grams of cream with 20 grams of sugar until it is completely non-flowing and stiffly foamed.
6.
Take a cold pie crust, the fried side up, scoop a spoonful of whipped cream, put a mango, and put some whipped cream on the mango.
7.
Wrap it up, one mango pancake is finished, and wrap everything in order.
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