Light and fluffy pancakes are the perfect indulgent breakfast for a lazy weekend. If you want to take this dish even further, try adding some delicious fillings and creative toppings. Sachiko Seth, head chef at Blue Poppy Thakkali in Kolkata, serves a recipe for a pancake served in their restaurant. And it is to die.
Ingredients
1 ½ tsp salt
1 tbsp sweetened condensed milk
260 ml water
500 gm all-purpose flour
1½ tbsp butter (for coating the dough)
Generous dollop of butter for cooking
Filling
Slightly ripe bananas
2 tbsps of Nutella
Toppings
4 tbsp of condensed milk
Method
In a large mixing bowl, combine salt and water and whisk until salt is dissolved. Add condensed milk and flour and knead the dough until combined. Form an equal number of dough balls and coat with butter and rest. On a lightly oiled work surface, roll the dough as thin as possible till you can see the work surface behind. Use a knife and trim it into a neat rectangle. Transfer onto a flat non-stick pan and add the sliced bananas and layer the Nutella in the centre of the rectangle. Quickly fold the edges like an envelope and cover the filling entirely.  If it's not done fast enough the edges will start to cook and will be difficult to fold. Once the bottom starts to brown, flip on the other side and keep flipping till it's all brown and crispy. Transfer to a chopping board and cut horizontally and vertically making small squares. Drizzle with condensed milk and chocolate sauce /caramel (optional).