1 teaspoon baking powder, 250 ml milk
Salt, pinch Eggs, 2
Sugar, 2 tablespoons
Method:
1. Prepare the flour batter:
a. Sift the flour, sugar, salt, and baking powder into a mixing bowl and cut a hole in the center. b. Beat the eggs well, pour them into the hole, and beat them with a wooden spoon from the center outward.
b. Beat the egg well, pour it into the hole and beat it with a wooden spoon from the center outwards to mix it with the flour.
c. Fill in the milk and butter in small batches, beating until a paste is formed and serve in a measuring cup.
2. Heat a little oil in a wok, pour in the flour paste and fry until golden brown, then turn and fry the other side.
3. Continue to fry the rest of the pancakes, and serve while they are still hot.
(If this flour paste to make some thin, it will become pancake skin.)
*** Mango and wheat pancakes ***
Sweet mango and fluffy wheat pancakes, I believe that no one does not love it. The muffins are really fluffy and soft when you use the egg-splitting method. The muffins themselves and the mango already have a sweet flavor, so they are delicious without syrup.
Materials:
Mango 100g diced
Low gluten flour 100g
Baking powder 1.5 tsp
Sugar 50g
Milk 70ml
Egg yolks 2
Egg whites 2
Practice:
(1) Low gluten flour 1.5 tsp
Measurement:
Please note that the egg yolks are not the most popular type of egg white.
(1) Sift together the gluten and baking powder.
(2) Beat egg whites with 1/2 sugar until smooth.
(3) Beat the egg yolks with the remaining 1/2 sugar until creamy and thick, add the mango and milk and mix well.
(4) Fold in 1/2 of the egg whites and mix gently with a spatula. Sift in the powder one at a time and mix gently. Add the remaining egg whites and mix gently.
(5) Heat a wok over low heat, add a little oil to coat the wok, fill with batter, and fry the pancakes over low heat until lightly browned on both sides.