Low-fat Dutch Pancake

Overview

Taking a closer look at Feijuan's Dutch pancake recipe, except for the slight difference in dosage, it doesn't seem to be much different from the egg roll. If it doesn't have to be made into a lattice cake shape, if it's not filled with fillings, and if it's rolled up, isn't it just an egg roll? Therefore, you can also use the egg roll mold to make Dutch pancakes. I don’t like too much oil, so I followed the low-fat egg roll recipe and reduced some of the oil used. I’m too lazy to make the toffee caramel sauce, so the ready-made jam is also very good sandwiched in between.

Tags

• pastries
• baking
• butter
• cake flour
• egg
• jam
• powdered sugar

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Crack the eggs into a bowl, beat well and set aside

   

3. 3 Soften the butter and pour in the powdered sugar

   

4. 4 Mix well with a rubber spatula

   

5. 5 Then use a whisk to beat

   

6. 6 Add egg liquid in portions

   

7. 7 Beat evenly

   

8. 8 Sift in low-gluten flour

   

9. 9 Mix well

   

10. 10 Preheat both sides of the egg roll mold, scoop a spoonful of batter into the center

    

11. 11 Clamp it, place it on the stove, and bake for 2-3 minutes on each side

    

12. 12 When both sides are golden, take out and let cool

    

13. 13 Take a piece of cake and spread it with jam

    

14. 14 Clip it with another piece of cake and serve