Mango Pancake

Overview

I love mango, I love cream, and I can’t resist the mango pancake. It’s actually not difficult to make, so you might as well try it yourself.

Tags

• baking
• little fresh
• good looks
• egg
• low gluten flour
• mango
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Peel, core and cut mango into strips

   

2. 2 Pour milk into a container, sift the flour and 15g of fine sugar, and add to the milk; stir evenly until there is no granular batter

   

3. 3 Add 1 egg to the batter, continue to stir evenly, sift and place in the refrigerator for 20 minutes

   

4. 4 Preheat a non-stick pan over low heat, pour a ladle of batter into the pan and spread evenly

   

5. 5 Fry over low heat until cooked on one side, do not turn over; fry the batter into pancakes one by one, let cool and set aside

   

6. 6 Whip the light cream and the remaining caster sugar

   

7. 7 Spread an appropriate amount of cream in the middle of the cooled pie crust, add a mango, spread light cream on the top layer, and wrap the four corners

   

8. 8 Put the wrapped panji in the refrigerator to chill it for a better taste

   

9. 9 Cut it after refrigeration, it not only looks better but also tastes better