Crispy Banana Pancakes

1. 1

   Mix the egg, flour, a pinch of salt and enough cold water (3-5 tbsp) to make a firm dough. Cover with plastic wrap and let stand at room temperature for 1 hour.

2. 2

   Divide the dough into 6 pieces. Roll out each piece on a floured surface (keeping the rest covered so they don't dry out) until very thin, so that you can almost see through it. Or you can pull the dough out over the back of your hand as in strudel-making.

3. 3

   Melt 2 tsp of ghee or clarified butter in a large skillet on medium heat. Cook 1 dough round at a time for 30 seconds to 1 min. Slice 1/2 banana onto the middle of the pancake. Top in 1 tbsp of condensed milk. Fold in opposite sides of the pancake to enclose the filling and form a rectangle about 6 x 2 inches. Turn after 2-3 mins and cook until golden and crispy.

4. 4

   Keep warm in the oven while preparing remaining pancakes. Drizzle the pancakes with the remaining condensed milk and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.