Yellow pancakes
10 servings
60 minutes
Some pancakes already have a golden hue, but this one is still distinctly yellow, which we achieved by adding turmeric to the dough. We came up with a dessert filling for these pancakes - banana with peanuts and caramel sauce.
1
Prepare all the ingredients. Bring a glass of water to a boil.
- Water: 1 glass
2
Whisk the eggs with salt and turmeric until frothy. Pour in boiling water while continuing to whisk the eggs.
- Chicken egg: 2 pieces
- Turmeric: 1 teaspoon
- Salt: 0.5 teaspoon
- Water: 1 glass
3
Without stopping the mixer, pour in the cold milk. Then mix in the sifted flour.
- Milk: 1 glass
- Wheat flour: 1 glass
4
At the end, add vegetable oil to the dough and send it to the refrigerator for 20-30 minutes.
- Vegetable oil: 2 tablespoons
5
Mash the bananas with a fork.
6
Chop the peanuts coarsely.
7
Preheat the pancake pan well, optionally grease it with a little vegetable oil, and pour in a ladle of batter, spreading it across the bottom. Fry until golden edges, then flip and cook for about 30 seconds.
- Vegetable oil: 2 tablespoons
8
Stack the ready pancakes, greasing each with butter.
- Butter: to taste
9
Mix peanuts and bananas with a small amount of caramel sauce. Place this filling in each pancake. Fold twice to form a triangle.
- Roasted peanuts: 100 g
- Bananas: 5 piece
- Caramel sauce: 100 ml
10
Serve yellow pancakes drizzled with caramel sauce and sprinkled with peanuts.
- Caramel sauce: 100 ml
- Roasted peanuts: 100 g
