Matcha Mango Pancake
Overview
I make desserts to entertain guests at home. They are very popular, not inferior to those in dessert shops. The matcha powder I use is not spicy or high-end.
Tags
Ingredients
Steps
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Prepare all materials;
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Crack an egg into a bowl, add fine sugar, and mix well with your hands;
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Pour in the milk and stir well;
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Weigh out the flour and matcha powder to be used, mix well and sift into the bowl of milk and egg mixture;
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Use a spatula or hand to stir evenly, pour in the melted butter and stir evenly again;
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Sieve the evenly mixed batter and crush the particles on the sieve with a spatula before use. Cover the batter with plastic wrap and refrigerate it for more than 30 minutes;
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Add powdered sugar to the light cream, beat with an electric egg beater until the texture becomes firmer, and place in the refrigerator to refrigerate;
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Prepare the mango, the batter will become thick after refrigeration;
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When baking the first sheet in a flat-bottomed non-stick pan, apply a very small amount of oil to the pan. When the pan is cool, pour in a spoonful of batter. This spoonful is about 40g and heat it over low heat;
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Rotate the pot to allow the batter to flow evenly around. When the batter is solidified and the cake is slightly bubbling, use a spatula to shovel it onto the plate and cook it all in sequence. No need to add oil when baking later;
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After all the pancakes are baked and cooled, put an appropriate amount of whipped cream on the side of the pancake facing the bottom of the pan, and put a piece of mango on top;
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Put a little whipped cream on top of the mango, fold it up like a quilt, and place it on a plate; you can eat it immediately or put it in the refrigerator before eating;