Pancakes with bananas and salted caramel

Warm 30 ml of milk, add yeast and mix until fully dissolved.

Sift the flour, add baking powder, salt, and sugar. Mix well.

Pour the remaining milk into the mixer bowl, add the eggs and milk with yeast. Whisk until smooth. Add melted non-hot butter (35 grams from the total amount).

Gradually add the prepared flour to the bowl, constantly mixing the mass with a mixer. Leave the resulting dough in a warm place for 10 minutes.

Grease a 12 cm diameter pan with a mixture of butter and vegetable oil. Pour 70 ml of batter into the heated pan. At the same time, place a larger pan on the fire and grease it with oil. Once the pancake is cooked on one side in the first pan, flip it onto the second prepared pan and cook until done. Make 6 pancakes (3 pieces per serving).

Grease the grill pan with vegetable oil and heat the pancakes until grill marks form. Brush them with butter.

Slice the bananas into 7 mm thick rings. Place brown parchment on a wooden board and lay a pancake on it. Evenly spread salted caramel on the surface of the pancake, place banana slices on top, and cover with a second pancake. Again spread caramel on the pancake, add banana slices, and cover with a third pancake. Spread caramel on the third pancake as well, arrange banana slices on it and sprinkle with powdered sugar. Serve the second portion on a separate board in the same manner.