Mango Pancake
by Conceited
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Knock the eggs into a bowl, add salt and 20 grams of sugar, and beat them evenly (don't beat them).
2. Pour the milk and mix well.
3. Sift in the flour and mix into a thin batter.
4. Pour in the melted butter liquid and mix well.
5. Sifted.
6. Put an appropriate amount of batter in a non-stick frying pan, spread it round, and fry slowly.
7. Fry until the batter on the surface is cooked through and serve. (No need to turn over)
8. Fry all the pancakes.
9. Cut the mango into strips.
10. Add whipped cream and sugar, and beat at medium speed to 70% to 80%, which can keep the pattern. (I forgot to pat it well...)
11. Put the pancake skin with the sticky side up, and put cream-mango-cream in turn.
12. Wrap it in a square shape, turn it over and lay it out. (The bag is too ugly, don't dislike it...)
13. carry out.
Tips:1. The amount of low-gluten flour depends on the actual situation, as long as the consistency of the batter is appropriate.
2. Salt can increase sweetness and relieve greasiness.
3. If you are not using a non-stick pan, you need to apply a thin layer of oil to prevent sticking in step 6.
4. Add the amount of cream according to your own taste.
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