How to make Matcha Mango Pancake

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  1. Prepare the main ingredients (double the amount is used in this picture).

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  2. Melt butter in water and set aside.

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  3. Pour matcha powder and low-gluten flour into a flour sieve together (ordinary sieves can be made in advance Sieve 2 times).

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  4.Put milk, sugar and eggs into a mixing bowl.

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  5. Stir evenly and sift in the low-gluten flour and matcha powder mixture.

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  6. Stir evenly and add the melted butter.

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  7. Continue to stir evenly and then pass through a fine sieve.

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  8. Prepare a wet towel to spread it out.

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  9. Scoop 1 small spoonful of batter into the pan, turn it into a round shape and put it in the open On the stovetop over low heat, remove from the heat when the batter solidifies and starts to bubble.

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  10. Quickly place it on the wet towel and run the scraper along the edge of the pie crust.One lap.

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  11.Peel off the skin with your hands and place it on baking paper to cool.

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  12.Peel the mango, take out the flesh, and cut into slightly larger pieces for later use.

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  13. Add white sugar to the whipping cream.

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  14.Use an electric egg beater to beat until it reaches the state in the picture.

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  15.Take a piece of pie crust, with the wrong side facing up, first put 1 spoon of cream, and then 1 piece of mango, and finally cover with 1 spoon of cream.

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  16. Then follow the method in the picture to wrap it into a quadrilateral.

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  17.Turn over, seam side down and place in the refrigerator for at least 30 minutes.

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  18.Let’s eat!