🥞🍓 Fresh Cream Fruit Pancakes — Made with UFM Cake Flour

1. In a mixing bowl, beat the eggs and sugar until pale and slightly foamy.
2. Add milk, salt, melted butter, and vanilla extract. Mix until combined.
3. Sift in UFM Cake Flour and baking powder. Mix gently until smooth.
4. Let the batter rest for 10–15 minutes.
5. Heat a pan and lightly grease with butter or oil.
6. Pour the batter into the pan and cook on low heat. When bubbles appear and the bottom is golden, flip and cook the other side until evenly browned.
7. Repeat until all batter is used, then let pancakes cool slightly.

Making the Cream

1. Whip the cream with icing sugar until stiff peaks form.
2. Transfer to a piping bag.
    

🧁 Assembly

1. Fold each pancake gently like a taco shell.
2. Pipe whipped cream inside.
3. Add fresh fruit and serve immediately.
    

✨ Soft, elegant, and refreshingly delicious — a perfect treat for cafés, bakeries, or simply spoiling yourself at home!