Mango Pancake

All ingredients are ready

Melt the butter over water and set aside

Mix 20 grams of powdered sugar and eggs, stir well

Pour in the milk again and continue stirring

Sift in the low-gluten flour. It is best to stir while sifting in, so there will be less lumps

Sieve the stirred liquid, use a silicone spatula to crush any lumps, and then sift again! Ensure the liquid is delicate and free of lumps

Preheat a flat-bottomed non-stick pan over low heat, the heat must be minimum!

Pour in a ladle of batter and shake evenly

If you see bubbles bulging and the surface of the pie crust becomes translucent, it means it’s ready!

Spread out the pie crust and place it on the plastic wrap

After everything is spread out, wrap it in plastic wrap and put it in the refrigerator for 30 minutes

Add 10 grams of powdered sugar to the cream, and beat until it has texture. Lift the tip of the whisk

Take out the pie crust from the refrigerator, add an appropriate amount of cream, then cut the mango into pieces and put it on

Fold the pie crust and wrap the cream and mango well

After wrapping the pancake, turn it over and you're done!

After cutting into pieces, you can eat it! According to preference, you can also replace mango with durian, banana, strawberry

Overview