mango pancake
I love mango and cream, and I can't resist mango Euphorbia. It's not difficult to do it. You might as well try it yourself.Try not to choose Nestle for light cream, which is difficult for novices to pass; Light cream is easier to pass away after being refrigerated and separated from ice waterYou don't need to put oil in the pancake crustPan fry the crust on one side with cream and mango on the fried side
Step 1 . Peel and core mango and cut into strips
Step 2 . Pour milk into the container, sift the low powder and 15g fine granulated sugar, and add it to the milk; Stir well until there is no granular powder paste
Step 3 . Add an egg to the batter, continue to stir well, sift it and put it into the refrigerator for 20 minutes
Step 4 . Preheat the non stick pan over low heat, ladle a spoonful of batter into the pan and spread it out evenly
Step 5 . Fry over low heat, one side only, do not turn over; Fry the batter into pancakes in turn and let it cool for standby
Step 6 . Beat with light cream and remaining fine granulated sugar
Step 7 . Spread an appropriate amount of cream in the middle of the dry crust, add a mango, spread light cream on the top, and wrap it around the corners
Step 8 . Put the wrapped Euphorbia officinalis in the refrigerator for refrigeration, and it tastes better
Step 9 . Cut it after cold storage, which is not only good-looking but also delicious
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