• Pancake mix150g (200g)
• Salad oil or olive oil3 tbsp (4 tbsp)
• Milk or soy milk2 tbsp (2.5 tbsp)
• ★Salta pinch

1. 1

   In a bowl, combine 3 tbsp (4 tbsp) of salad oil or olive oil, 2 tbsp (2.5 tbsp) of milk or soy milk, and a pinch of salt. Mix well with a whisk.

2. 2

   Add 150g (200g) of pancake mix to the bowl and mix together. You can use a plastic bag as a glove to mix - this keeps your hands clean!

3. 3

   Lightly brush salad oil or olive oil on the tart pan. You can use any remaining oil from your measuring spoon.

4. 4

   Form the dough into a ball and place it on a sheet of plastic wrap. Cover with another sheet of plastic wrap and roll out with a rolling pin to match the height of the tart pan's bottom and sides.

5. 5

   Remove the top plastic wrap and flip the tart pan upside down. Transfer the dough with the bottom plastic wrap into the mold. Keep the plastic wrap for now.

6. 6

   Press the dough firmly against the pan through the plastic wrap, making sure the border between the bottom and sides is well sealed.

7. 7

   Remove the plastic wrap and trim any excess dough from the sides of the pan with a knife. Place the trimmed dough on a sheet of plastic wrap.

8. 8

   Use the extra dough for reinforcement. Roll it out between plastic wrap and plastic wrap, then attach it to thin areas on the sides and blend it in. Reinforce the bottom as needed.

9. 9

   Poke air holes with a fork and bake in a preheated 180°C oven for 18-20 minutes.

10. 10

    Let cool slightly, then remove from the pan.

A pinch of salt brings out the overall flavor. It mellows the taste of the pancake mix and pairs beautifully with sweet fillings - definitely use it! Salad oil makes the dough easier to combine and roll out. Using soy milk will make the pancake mix flavor shine even more.

• Calories280 kcal
• Protein3.5 g
• Fat14 g
• Carbs35 g
• Sodium0.3 g