Banana pancake

Overview

Banana can be replaced with any fruit you like

Tags

• dessert
• children
• afternoon tea
• animal whipping cream
• banana
• butter
• egg
• low gluten flour
• matcha powder
• milk
• powdered sugar

Ingredients

Steps

1. 1 Raw material picture

   

2. 2 Beat the eggs into a bowl, add powdered sugar and beat evenly with a whisk (do not beat the eggs)

   

3. 3 Pour in the milk and stir evenly, sift in the low-gluten flour and matcha powder, and use a manual egg beater to slowly stir evenly until it becomes a thin batter

   

4. 4 Heat the butter over water and melt it into a liquid state. Pour it into the batter and stir evenly. Sieve the thin batter and put it in the refrigerator to rest for half an hour

   

5. 5 Coat a pan with a thin layer of oil and heat over low heat. Pour the batter into a round shape. Fry until the batter is set. Use a spatula to scoop up the fried pancake skin and place it on a plate. Fry all the pancake skins in sequence (use low heat when frying, no need to turn them over)

   

6. 6 After the fried pancake skin has cooled, it can be wrapped. Place the skin of the pancake (the side that is not against the pan when frying) face down

   

7. 7 Add light cream to powdered sugar

   

8. 8 Beat until the pattern can be maintained

   

9. 9 Put an appropriate amount of whipped cream on the pancake skin and put bananas

   

10. 10 Wrap the pancake skin into a square shape and wrap the filling completely inside the skin

    

11. 11 Flip it over and the durian pancake is ready. The prepared pancake needs to be kept in the refrigerator and is best eaten within one day