# Fourth Baking Contest and is Love to Eat Festival# Strawberry Pancake
1.
Pour one whole egg and one egg yolk into a bowl, and beat evenly with a whisk;
2.
Add 25g of caster sugar, continue to stir until the sugar melts; add 200ml of milk, stir evenly into milk and egg liquid;
3.
Sift 90g of low powder into the milk and egg liquid; stir into a uniform batter;
4.
Pour 15g of melted butter and stir evenly; sieve the batter after stirring; (to make the finished pancake skin more delicate)
5.
Get a uniform and delicate batter, put it in the refrigerator for half an hour; (At this time, wash the strawberries, remove the stalks and cut into dices, and whipped cream with sugar for later use)
6.
Spread a little oil in a flat-bottomed non-stick pan, scoop the refrigerated batter into the pan, hold the pan with your hands to shake the batter, spread over a low heat and fry until the batter is formed, just peel it off (no need to turn it over). Make all the pancake skins one by one;
7.
Take a piece of pancake skin and turn the side against the pot up;
8.
Squeeze an appropriate amount of whipped cream;
9.
Put on diced strawberries; put a little cream on it;
10.
Flip the pancake skin underneath to cover the cream filling;
11.
Continue to fold the pancake skins on the left and right ends;
12.
Finally, fold the top pancake skin, wrap the cream filling completely, and buckle upside down;
Tips:
Strawberries can also be put in whole, and cut in half is also very beautiful; it is also delicious when replaced with fresh fruit such as mango and durian~
