mango pancake

1. First, add milk, water, sugar, and butter into a stainless steel basin and heat it slowly on an induction cooker.

2. After letting it dry, add the eggs in three portions and stir evenly.

3. Add the screened low gluten flour and stir evenly

4. Then sieve it.

5. Fry the Banji skin into pieces in a flat bottomed pan, the thinner the Banji skin, the better.

6. Add light cream and powdered sugar to the mixture and stir with an egg beater.

7. Beat the light cream to 90%.

8. Put the light cream into a squeeze bag, squeeze it into the middle of the pancake skin, and place the sliced mango on top.

9. Then wrap it up.

10. Cut it open at the end, it's best to put it in the refrigerator to cool it down first, it tastes better