Cream and bananas in this recipe play the role of sweet and delicate stuffing.
milk 500 ml
flour 280 g
eggs 3 pcs.
vegetable oil 3 tbsp.
sugar 2 tbsp.
salt
for custard:
milk 300 ml
egg yolk 2 pcs.
sugar 1.5 tablespoons
flour 1 tbsp.
For filling:
bananas
Stir in the bowl with a corolla raw eggs, salt and sugar. If you want to make pancakes sweeter - the norm of sugar can be increased.
Pour whole milk, mix.
Add flour, mix again until smooth. Add the leftover milk.
The dough should be easily poured. To make the dough even more gentle, you can pour half a glass or a glass of steep boiling water into it.
Add the vegetable oil, mix and leave for swelling for 15 - 20 minutes.
Cast iron or other thick-walled frying pan for pancakes to warm up, to grease with a small amount of vegetable oil.
In the center of the dishes, pour the scoop or dough half. Turn the frying pan so that it quickly spreads over the surface. Fry pancakes from two sides.
For the cream, pour sugar, yolks into a saucepan, add flour, mix everything with a whisk. Pour warm boiled milk, stirring constantly. Bring to a boil, remove from heat and cool.
Clear and cut in half bananas, each part - for another three.
For each finished pancake, put a layer of custard and a slice of banana. Pancake wrapped in a roll. In the same way do with all products.