Strudel Pancakes
Strudel‑Pancakes: golden‑brown baked pancakes, fruit‑sweet filling. The strudel dessert contains no added sugar, as bananas provide enough sweetness.
Ingredients
- 0.5 organic lime
- 2 Bananas
- 10 g ginger (1 piece)
- 8 Tbsp condensed milk (semi‑skimmed)
- 4 sheets of strudel dough
- 2 tbsp Rapeseed oil
- 2 tsp coconut flakes
- Lemon balm (optional)
Instructions
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1.
Rinse half a lime hot, dry it, grate the zest finely, and squeeze out the juice.
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2.
Peel the bananas and cut them into small pieces. In a bowl mix with lime zest and juice.
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3.
Peel the ginger, grate finely, and stir into a small bowl with condensed milk. Let sit briefly.
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4.
Lay the strudel dough sheets on a work surface and place 1/4 of the banana pieces in the center of each sheet.
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5.
Fold the dough edges over the banana filling and press them together firmly.
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6.
Heat oil in a large non‑stick pan and cook the strudel pancakes over medium heat, turning both sides until golden brown.
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7.
Sift the ginger‑milk mixture through a tea strain into another small bowl. Place the pancakes on plates, sprinkle with coconut flakes, and pour the ginger milk over them.
