Pancakes with milk, condensed milk and bananas

12 servings

45 minutes

Milk pancakes with condensed milk and bananas are a delicate and airy treat that combines classic European pancake-making traditions with the rich sweetness of condensed milk and the fruity freshness of bananas. The batter, enriched with vanilla sugar and sesame oil, acquires a delicate aroma and pleasant elasticity. The pancakes are baked to a golden crust, becoming soft inside and slightly crispy at the edges. Served with banana slices and condensed milk, the dish turns into a true dessert, perfect for a cozy breakfast or tea time treat. This recipe delights with its combination of tenderness and rich flavor, creating a harmony of sweetness and texture that can win the hearts of connoisseurs of exquisite yet simple treats.

Energy value per serving

• Calories: 223.1
• Proteins: 7.9g
• Fats: 9g
• Carbohydrates: 24.5g

Ingredients

• Wheat flour: 300 g
• Chicken egg: 6 pc
• Sour milk: 1 l
• Vanilla sugar: 2 tbsp
• Salt: 1 tsp
• Sesame oil: 2 tbsp

Cooking steps

1. First, you need to beat the eggs with salt and sugar.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Salt: 1 teaspoon
   • Vanilla sugar: 2 tablespoons

2. Next, pour in the sour milk.

   Required ingredients:

   • Sour milk: 1 l

3. Add flour and knead a uniform dough.

   Required ingredients:

   • Wheat flour: 300 g

4. At the end, add sesame oil.

   Required ingredients:

   • Sesame oil: 2 tablespoons

5. Preheat the frying pan for pancakes and grease it with butter.

   Required ingredients:

   • Salt: 1 teaspoon
   • Chicken egg: 6 pieces

6. Bake the pancakes on both sides until golden brown.

7. Serve with condensed milk and banana slices.

   Required ingredients:

   • Sour milk: 1 l