Mango Pancake

Name: Mango Pancake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 2 pcs egg; 2 pcs Mango; 100g Light cream; 30g Caster sugar; 450g milk; 40g Powdered sugar; 8g butter

by Aunt Xizhen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

I remember the first time I made pancakes, it was a mess. The batter was scattered all over the stove, and the pancakes were still sticky to the bottom. They were all broken, and a decent finished product did not come out the next day. I bought durians and chanted. At any rate, they came out two or three to see, but compared with other people’s Honeymoon desserts, they are still very silky. After practicing several times, I felt that this time when I made this mango pancake. It went smoothly.

Ingredients

150g Low-gluten Flour
2 pcs Egg
2 pcs Mango
100g Light Cream
30g Caster Sugar
450g Milk
40g Powdered Sugar
8g Butter

Mango Pancake

1. Add icing sugar to the egg mixture and beat it slightly with a manual whisk

2. Pour the milk and stir well

3. Sift in low-gluten flour

4. Use a manual whisk to slowly stir into a thin batter

5. Heat the butter to melt into a liquid, then pour it into the batter, continue to stir

6. The batter must be sieved first, and then put in the refrigerator for a while, the batter after sieving

7. Heat a non-stick pan on low heat while scooping up a spoonful of batter to prepare

8. Remove the pot from the heat, quickly pour the batter, shake the pot to make the batter evenly cover the bottom of the pot, and then quickly pour out the excess batter, otherwise the pancake skin will be too thick

9. After the pancake skin is almost solidified, remove the pan from the heat, pick up the edge with a toothpick, and then peel off the entire pancake skin. This step is hotter, and the action should be fast, or you can wear disposable gloves.

10. Put the pancake skin on a fresh-keeping bag to cool, and then put a fresh-keeping bag on top, prepare to put a pancake skin, separate the pancake skin with a fresh-keeping bag, and it won’t stick.

11. Add sugar to the whipped cream and beat it to the point of not flowing

12. Put the unfried side of the pancake skin down, put an appropriate amount of whipped cream, and then put the mango cubes

13. Take whipped cream and wrap the mango chunks

14. Then wrap it up

15. After wrapping it up, turn it over and it will be the mango pancake.

16. Then put it in the refrigerator for half an hour, wait until the whipped cream has solidified a little bit before eating

Tips:
1. The whipped cream must be sent to a solidified state, otherwise it will be too soft and it will be a mess when cut;
2. After this is done, put it in the refrigerator and eat it as soon as possible.