The origin of the name Pancake is the Cantonese transliteration of pancake.

It is a thin flat pancake made by cooking batter on a baking sheet or pan, also known as pancakes and hot pancakes. The earliest production of panji can be traced back to the 15th century AD. American pancakes have three key ingredients (without sourdough yeast): white flour, eggs and milk; British pancakes are similar to French pastry crepes, but without the decorative "lace" pattern.

Panji is a favorite dessert among Westerners, but after being polished by Hong Kong people, it has become one of the classics of Hong Kong desserts. Hong Kong people perfectly combine pancake and mango. Every time they taste it, they will sincerely admire the person who invented such a delicious combination. The sweetness of mango, the softness of cream, and the combination of Western-style pancakes. After the creation and improvement of Hong Kong people, mango pancake has become a classic Hong Kong dessert.

Extended information:

The flavor of pancake: American hot pancake has three key ingredients: (without sourdough yeast) white flour, eggs and milk. The butter batter used for baking is usually very moist and soft, and you need to tilt the frying pan and spread it in a thin layer on the bottom. Some bubbles may appear during cooking, and the bubbles will leave some black spots on the hot white pancakes that come out of the pan. This cooking method does not involve fermentation.

When eating this hot pancake, you can top it with traditional desserts such as lemon juice and sugar, or roll in some appetizers and eat it as a main dish.

Baidu Encyclopedia - Panji