Mango Pancake
1.
Beat the eggs in a bowl, add powdered sugar and beat evenly with a whisk (do not beat the eggs).
2.
Pour the milk and stir well.
3.
Sift in low-gluten flour
4.
Use a manual whisk to slowly stir evenly to form a thin batter.
5.
After heating the butter to melt into a liquid state, pour it into the batter and stir evenly
6.
After sieving the thin batter, put it in the refrigerator and let it stand for half an hour
7.
Start to cut the mangoes for later use.
8.
The flour drips like this after half an hour
9.
Coat the pan with a thin layer of oil and heat it over a low heat. Pour two tablespoons (30ML) of batter and spread it out into a round shape. Fry until the batter is set. (When frying, use low heat, no need to turn over).
10.
Shovel the fried pancake skins with a spatula and place them on a plate (each layer should be separated by plastic wrap). Fry all the pancake skins one by one.
11.
A piece of dough, some cream + mango cubes + cream in the order.
12.
Wrap the pancake skin into a square and wrap the filling completely inside the skin.
13.
Turn it over and the mango pancake is ready. The prepared pancakes should be kept in the refrigerator and should be eaten within one day.
Tips:
1. There are many flavors of pancake. In order to distinguish different flavors, dessert shops usually wrap different fillings with different colored skins. For example, most mango pancakes are yellow, and durian pancakes are generally green. Adding matcha powder to the pancake skin can make the color of the pancake skin green.
2. Replace mango with other fruits and make other flavors of pancake, such as durian, yellow peach, strawberry and so on.
3. When frying pancakes, a non-stick pan is recommended. When frying, use a small fire. When the pancake skin is solidified, you can use a shovel to shovel it off. Don't fry for too long, otherwise the pancake skin will be mushy and will crack easily when filling.
4. The pancake after refrigeration is really delicious.
