Mango Pancake
by Food for the people
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Beat 1 egg and 1 egg yolk into a basin, add 25 grams of sugar and beat well.
2. Then add 200 grams of milk and beat well.
3. Sift in 90 grams of low powder and stir until there is no dry powder.
4. Add 20 grams of butter melted in advance and stir well.
5. After the batter has been sifted, cover the lid and put it in the refrigerator for 30 minutes.
6. After the non-stick pan is heated, add about 40 grams of batter, turn on a low fire and fry and stir evenly. There is no need to turn over. The fried crust can be separated with plastic wrap.
7. Add 200 grams of whipped cream and add 20 grams of sugar to beat until the pattern is maintained.
8. Take a piece of cooled pancake skin, put some whipped cream on it, put the mango cut into long strips in advance, and then add some cream to cover the mango.
9. Then put the pancake leather bag into a rectangular or square shape, and store it in the refrigerator after making it, and eat it as soon as possible.
Tips:When frying pancakes, you can put the batter on one side of the pan, and then gently turn the pan in the opposite direction. The batter just spreads over the bottom of the pan.
