Mexican Pancakes

While we were on vacation, we ate breakfast at an open air restaurant.  The service was fantastic and the food was great.  Allyson ordered pancakes that looked so good we all had to try a bite.  Just a simple twist on pancakes, but oh so good!

MEXICAN PANCAKES

1 cup pancake mix

3/4 cup milk, plus 1-2 TBSP

1/8 cup sugar

1 egg

1 TBSP canola oil

1 lb strawberries, fresh

2 bananas, medium

Sweetened Condensed Milk

Wash strawberries.  Cut strawberries and bananas into small pea-size pieces. Mix together in a small bowl and add 1 TBSP of condensed milk.

Drizzle a small amount of condensed milk on 6 dinner plates.

Mix first five ingredients for pancake batter.  Prepare pancakes, making sure the batter is not too thick.  I like to make the pancakes the size of a luncheon plate (about 8 inches); they will roll nicely.  If your pancakes are too small, you will not be able to roll the pancake with filling inside.  One solution is to make smaller pancakes and stack them with fruit mixture between the two pancakes.

Pour filling down center of pancake, fold one side over the other and flip over, placing seam down on dinner plate.  Spoon fruit on top and then drizzle with condensed milk.

No syrup needed!!!

Yield: 6 servings
Cost : $0.80 per per serving