Mango Pancake

Name: Mango Pancake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 240g milk; 90g Low-gluten flour; 1 piece egg; 15g butter; 20g Powdered sugar; 100ML Light cream; 1 piece Mango

by Kitchen full of love

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Pancake is the Cantonese transliteration of pancake. It is pronounced "pancake" in Cantonese. It originally meant pancakes and pancakes. In foreign countries, it is just a pie, but in Hong Kong, the pie is wrapped with fragrant ice cream and fresh fruit. The perfect combination brings more surprises. The sweetness that melts in the mouth instantly, with fruit. , Will definitely not make you feel too tired, you want to eat again after eating. The pancake doesn't even use an oven, as long as it is a non-stick pan, it can be easily operated at home! "

Ingredients

240g Milk
90g Low-gluten Flour
1 piece Egg
15g Butter
20g Powdered Sugar
100ML Light Cream
1 piece Mango

Mango Pancake

1. Prepare the required materials.

2. Add 20 grams of powdered sugar or white sugar to the eggs.

3. After mixing well, add milk and continue to mix well.

4. Sift in low powder and mix well.

5. Pour in the melted butter.

6. After mixing well, let the batter stand for 20 minutes, and then sift it again to form a delicate custard.

7. Heat in a non-stick pan over low heat, pour a spoonful of batter directly, turn the pan to spread the batter evenly into pancakes, wait until the surface has condensed into a translucent shape, take it out and let cool.

8. Whip the whipped cream with caster sugar.

9. Cut the mango in the middle, draw a cross knife, and take the pulp.

10. Take a piece of pancake skin, with the smooth side facing down. Put a small piece of cream and a piece of mango on top. (It is best to cut the mango into larger pieces, and add a few more pieces to the smaller pieces).