Mango Pancake
by o Xiaolong o
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare the required materials.
2. Put the eggs in a dish, add powdered sugar, and beat them evenly with a manual whisk.
3. Pour the milk and stir well.
4. Sift in the low-gluten flour and mix it with a manual whisk to form a thin batter.
5. After the butter is heated and melted in water, pour it into the batter and stir evenly.
6. After sieving the thin batter, put it in the refrigerator and let it stand for half an hour.
7. Coat the pan with a thin layer of oil and heat it over a low heat. Pour in two tablespoons (30ml) of the batter and spread it out into a round shape. Fry until the batter is solidified and serve as pancake skin.
8. Shovel the fried pancake skin with a spatula and place it on a plate. Fry all the pancake skins one by one (use a low heat when frying, no need to turn over).
9. After the pancakes are cooled, they can be wrapped. The animal whipped cream is added with sugar over iced water and sent to 10 to distribute. Spread the pancake skin (the side that is not attached to the pan when frying) face down, put a proper amount of whipped cream on the pancake skin, put a proper amount of mango flesh, and then put a proper amount of whipped cream Light cream.
10. Wrap the pancake skin into a square and wrap the filling completely inside the skin.
11. Turn it over and the mango pancake is ready.
12. The prepared pancakes should be kept in the refrigerator and should be eaten within one day.
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