Back to 6 servings batter 2 cups all-purpose flour 1 tablespoon milk powder 0.25 cup granulated sugar 0.25 teaspoon baking powder 0.25 teaspoon salt 0.5 teaspoon instant dry yeast 1.25 cups warm water, added gradually egg mixture 3 large eggs 3 tablespoons granulated sugar 0.25 teaspoon vanilla extract 3 tablespoons melted butter 0.75 teaspoon baking soda, added just before cooking filling 1.5 cups chocolate sprinkles, or crushed honey-roasted peanuts 3 tablespoons sweetened condensed milk 2 tablespoons melted butter, for spreading
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1 Step 1: In a big mixing bowl, stir together the flour, milk powder, sugar, baking powder, and salt with a whisk until evenly blended.2 Step 2: Gradually whisk in the warm water until you have a smooth, thick batter, then add the yeast and mix until fully combined.3 Step 3: Cover the bowl and let the batter rest for 1 hour until bubbly and slightly risen.4 Step 4: While the batter rests, whisk the eggs, sugar and vanilla for 2 to 3 minutes until pale and frothy, then set aside.5 Step 5: Gently fold the egg mixture into the risen batter, then fold in the melted butter.6 Step 6: Just before cooking, stir the baking soda into the batter; it will foam slightly.7 Step 7: Heat a heavy-bottomed nonstick pan over medium-low heat and lightly oil it, wiping away the excess with a paper towel.8 Step 8: Pour in the batter and tilt the pan so it spreads to the edges and forms a wide, even pancake.9 Step 9: Cook until bubbles appear across the surface and begin to burst, about 3 to 4 minutes.10 Step 10: Lower the heat, sprinkle the top with granulated sugar, cover with a lid and cook 2 to 3 minutes more until the top is fully set and the bottom is golden.11 Step 11: Slide the pancake onto a board, brush the top with melted butter, and sprinkle the chocolate sprinkles over one half.12 Step 12: Drizzle the condensed milk over the filling, fold the pancake in half, cut into pieces and serve warm.getsaucepan.com/r/976250ce-c311-5540-9bb5-035db31cef7c
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