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.
1
First, you need to beat the eggs with salt and sugar.
- Chicken egg: 6 pieces
- Salt: 1 teaspoon
- Vanilla sugar: 2 tablespoons
2
Next, pour in the sour milk.
- Soured milk: 1 l
3
Add flour and knead a uniform dough.
- Wheat flour: 300 g
4
At the end, add sesame oil.
- Sesame oil: 2 tablespoons
5
Preheat the frying pan for pancakes and grease it with butter.
- 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.
- Soured milk: 1 l
