Location: My tiny kitchen

I woke up on this Sunday morning with a craving for pancakes. After quickly scanning my fridge, I noticed a jar of condensed milk sitting by the fridge door. An idea then come to me: instead of syrup, why not serve the thick and sweet condensed milk on pancakes? To make things even more interesting, I added dollops of crunchy peanut butter and let the peanut butter melt into the warm pancakes. Because ET likes chocolate, I added some chocolate sauce on his pancakes. To me, the pancakes taste just as good with or without the chocolate sauce. I’m very happy that I tried this somewhat unconventional combination.

This recipe makes about 10 small pancakes.

Ingredients:

- 1 egg
- 1 cup all-purpose flour
- 1/2 cup milk
- 1 tbsp sugar
- 1tbsp vegetable oil
- 1 tsp baking powder
- 1/2 tsp salt
- Peanut butter
- Condensed milk
- Chocolate sauce (optional)
- A handful of chopped blanched, unsalted peanuts

1. Mix the egg, flour, milk, sugar, oil, baking powder and salt in a large mixing bowl until the batter is smooth.

2. Heat a non stick pan with 1 tsp of vegetable oil. Put in 3 tablespoons of batter for one pancake. Turn the heat to medium low.

3. When you see bubbles start to appear on the pancakes, they are ready to be flipped. Gently flip the pancakes. When the other side has turned golden brown, the pancakes are ready.

4. I assembled the pancakes into a stack by putting a dollop of peanut butter and a generous spoonful of condensed milk between each pancake. If you like chocolate, you can pour a good amount of chocolate sauce all over the stack.

5. Sprinkle a few teaspoons of chopped peanuts on the pancakes. Serve while the pancakes are warm.