Lenten pancakes with sweet filling
4 servings
90 minutes
For some reason, fluffy American pancakes are more often prepared with bananas - apparently, the stereotype that it is better to rhyme exotic with exotic works. Meanwhile, bananas today are almost cheaper than apples, and banana caramel is so easy to prepare that it can become an affordable daily pleasure. We packed it inside pancake rolls - with unleavened thin pancakes it turns out not too sweet, besides, pancakes with caramel inside can be eaten directly with your hands, without the risk of getting dirty.
1
Prepare all the ingredients.
2
Pour soda into a bowl, add salt, 40 grams of sugar, and stir until everything dissolves.
- Sparkling water: 600 ml
- Salt: pinch
- Sugar: 115 g
3
Sift the flour into another bowl.
4
Gradually, while carefully mixing the dough with a large whisk, add flour to the bowl with water. It should result in a liquid dough of uniform consistency. If it is too runny, add a bit more flour.
- Wheat flour: 260 g
5
Pour 1 tablespoon of vegetable oil into the dough and mix well. Leave for 15 minutes at room temperature.
- Vegetable oil: 4 tablespoons
6
Heat a non-stick skillet and grease it with vegetable oil. Pour a ladle of batter into the skillet and spread it in circular motions.
- Vegetable oil: 4 tablespoons
7
When the pancake is browned, flip it and let it brown on the other side. Transfer the pancake to a plate and grease it with vegetable oil. Continue making pancakes until the batter runs out.
- Vegetable oil: 4 tablespoons
8
Mash the banana pulp with a blender or a masher.
9
Heat 3 tablespoons of vegetable oil in a pan, add the remaining sugar and cinnamon. Stir while heating until the sugar dissolves.
- Vegetable oil: 4 tablespoons
- Sugar: 115 g
- Cinnamon: pinch
10
Add banana pulp to the caramel and mix well.
- Bananas: 3 pieces
11
Place 1 tablespoon of banana caramel in the center of each pancake and roll it up.
- Sugar: 115 g
12
Cut in half when serving.
