Condensed Milk Pancakes
In our honest opinion, nothing stacks up to our American style condensed milk pancakes. Light and fluffy and topped with a dollop of yoghurt and chopped banana, we challenge you to find a batter way to enjoy Shrove Tuesday.
Plain flour
Baking powder
1 medium egg
Carnation Sweetened Condensed Milk
Cold water
Vegetable oil, to fry
To top:
Low-fat Greek yoghurt
2 small bananas, sliced
Carnation Sweetened Condensed Milk
Step 1 of 4
Add the flour and baking powder to a large bowl and make a well in the middle.
Step 2 of 4
In a jug, whisk together the egg, water and condensed milk. Add the wet ingredients to the dry ingredients and whisk slowly until combined and the batter is smooth.
Step 3 of 4
Heat 1 tsp of oil in a large non stick frying pan over a medium heat. Spoon in a heaped tablespoon of the mixture and cook until bubbles start to appear on the surface and burst. Flip and continue to cook for another minute.
Step 4 of 4
Top with a dollop of Greek yoghurt, banana slices and a drizzle of condensed milk.
To cook your pancakes warm after cooking, preheat the oven to 120°C and line the cooked pancakes in an even layer onto a baking tray (avoid stacking the pancakes - this will cause them to steam and get soggy). Transfer the pancakes to the oven and keep warm while you finish cooking the remaining pancake batter.
Have you tried making this delicious recipe yet?
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