Mango Pancake

Mango Pancake

1. Prepare the ingredients, beat the eggs into a bowl, add icing sugar, and beat evenly with eggs (do not beat the eggs)

2. Pour in the milk, stir evenly, sift in the low-gluten flour and custard powder, use a manual whisk to slowly stir evenly to form a thin batter

3. After the butter is heated and melted into a liquid state, pour it into the batter, stir evenly, sieve the thin batter to remove large particles, and put it in the refrigerator to stand for half an hour

4. Coat the pan with a thin layer of vegetable oil, heat it on a low heat, pour 1 tablespoon of the batter, spread it thinly, and fry until the batter is solidified, and put the fried pancake skins on the plate (use a low heat when frying , The minimum fire does not need to be turned over)

5. If you have patience, you can try to thin the pancake skin as thin as possible. It is almost transparent when it is backlit. If it is too thick, the taste will not be good.

6. All pancake skins are fried and cooled, and then ready to use. Add the animal whipped cream to the powdered sugar and whip to the extent that the pattern can be maintained. Use a knife to take the mango flesh

7. Spread the pancake skin (the side that is not attached to the pan when frying) facing down, put a proper amount of whipped cream on the pancake skin, put a piece of mango flesh, and then put a proper amount of whipped fresh cream on the pancake skin. Cream, wrap the pancake skin into a square and wrap the filling completely inside the skin

8. Turn it over, the mango pancake is ready. The finished pancake should be kept in the refrigerator. It is better to eat it within one day.