Mango Pancake
Overview
Panji is the Cantonese transliteration of pancake. When pronounced in Cantonese, it is called panji. The original meaning is pancake or pancake. In foreign countries, it is just a piece of cake, but in Hong Kong, the cake is filled with fragrant and cold cream and fresh fruit. The perfect combination brings more surprises. The sweetness that melts in your mouth instantly, paired with the fruit, will never make you feel too tired. You will want to eat it again after eating it. Panji doesn't even need an oven, just a non-stick pan and you can easily make it at home!
Tags
Ingredients
Steps
-
Have the required materials ready.
-
Add 20 grams of powdered sugar or white sugar to the eggs.
-
After mixing well, add milk and continue mixing.
-
Sift in the flour and stir evenly.
-
Pour in the melted butter.
-
After mixing evenly, let the batter rest for 20 minutes, then sift it again to form a fine egg batter.
-
Heat a non-stick pan over low heat, pour a spoonful of batter directly into it, turn the pan to spread the batter evenly into a thin round cake, wait until the surface condenses into a translucent shape, take it out and let it cool.
-
Beat the light cream with caster sugar.
-
Cut the mango in the middle and make a cross cut to remove the pulp.
-
Take a piece of pandan skin, with the smooth side facing down. Put a dollop of cream and a piece of mango on top. (It’s best to cut the mango into larger pieces, and put a few more pieces into the small pieces).
-
Fold the pancake skin over and wrap the filling.
-
After wrapping, turn it over with the seam facing down.
-
The prepared pancake is placed on a plate and is ready to eat. (The flavor will be better after refrigeration)
-
After cutting it open, you can see the mango pulp wrapped in cream!
-
If you can’t eat it, just put it in a box and put it in the refrigerator!
