Fruity, American-style pancakes stacked with juicy citrus slices are simple, yet look impressive. You can use the pancakes straight from the pan, or make them well ahead and reheat.
225g (8oz) plain flour
1tbsp baking powder
pinch of salt
4tbsp Carnation Condensed Milk Light
plus extra to drizzle
2 large eggs, beaten
25g (1oz) butter, melted
300ml (½pt) milk
oil for frying
2 pink grapefruits, peeled, pith removed and cut into segments
2 oranges, peeled, pith removed and cut into segments
Sift the flour with the baking powder and salt into a large bowl and make a well in the centre.
Pour the condensed milk, eggs and melted butter into the well with a little of the milk.
Beat together with an electric hand whisk until smooth, then gradually add the remaining milk.
Heat a little oil in a large frying pan over a moderate heat.
Ladle enough batter (about 4tbsp) into the frying pan to make small, puffed up pancakes, and cook for about 1 minute, then flip over and fry for a further minute on the other side until golden and risen.
Repeat to make 12 pancakes.
Layer the warm pancakes with the citrus segments and generous drizzles of condensed milk.