Mango Pancake
1.
Raw materials are reserved.
2.
Add powdered sugar to the eggs.
3.
After whipping evenly, pour in the milk and continue to stir evenly.
4.
Sift in low-gluten flour.
5.
Stir well.
6.
Pour in the melted butter.
7.
After stirring, let it stand for 20 minutes, and sieve the batter after standing.
8.
Serve a delicate custard.
9.
Heat in a non-stick pan over low heat, pour a large spoonful of batter, turn the pan to spread the batter into a round cake.
10.
Wait for the surface to condense into a translucent shape, take it out and let it cool.
11.
Add caster sugar to the whipped cream and beat.
12.
Cut the mango in the middle, draw a cross knife, and take the pulp.
13.
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.
14.
Fold the pancake skin over and wrap the filling.
15.
After packing, turn it upside down and close the mouth down.
16.
The prepared pancakes are placed on a plate and ready to be eaten.