These pancakes were GOOD! So sweet with the soury cinnamon taste to go with ..
Roy baked the pancakes as I'm no good at that - mine are always breaking/tearing and whatever else can go wrong :-(
I remember when I was still in High school, my Dad (was an excellent pancake baker), tried to teach me how to flip a pancake .. haha, let's just say "it took a while" for the pancake to come down from the ceiling!
We have two or three different types of pancake making gadgets. Those are even worse to use! I don't know why I am such a sucker for buying all these "as seen on TV" goods.
These were made the old-fashioned, and still best, way - in a pan on the stove.
***You could also use your own trusted pancake recipe***
Caramel Pancakes & Cinnamon/Lemon Sauce
2 cups Water
1/4 cup Oil (I used Sunflower Oil)
2 Extra-Large Eggs
2 cups Cake Flour
1 t Salt
1 t Baking Powder
Extra Oil for frying
1/2 can (of a 397g can) Caramel Condensed Milk
2 TB Milk
1/4 cup Sugar
2 TB Lemon Juice
2 t Butter
1/2 t Cinnamon
1.) Beat the Water, Oil and Eggs together until very foamy. Add the Flour and Salt - beat until well combined and smooth.
2.) Sprinkle the Baking Powder over the batter and mix with spoon or fork.
3.) Using a little oil (for the first few pancakes), fry the pancakes as you'd normally do.
4.) Mix the Caramel Condensed Milk and Milk until smooth and easy to spread.
5.) Spread the pancakes with the Caramel mixture and roll up - Place on a serving dish or individual plates.
6.) Heat the Sugar, Lemon Juice, Butter, Cinnamon and Salt until the sugar has dissolved and a light syrup has formed.
Drizzle the Cinnamon/Lemon sauce over the rolled-up pancakes and serve.
Ciao for now,
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