Ghanwlas (A Pakistani version of pancakes with a twist)

My mother has been making these for as long as I can remember and they are absolutely amazing. This flour-egg-based concoction is ideal to satisfy your sweet-tooth during Ramadan, especially at the time of breaking your fast. This family secret that has been passed on from generation to generation is now being presented for your eating pleasure by yours truly.


For Batter:

  • 1 liter Milk
  • ¾ cup Sugar
  • 6 Eggs
  • 6 tbsp Flour
  • 3 tbsp Condensed milk
  • ¼ tsp Rose Essence (you can use vanilla or any other flavor instead)
  • Few drops Yellow food color
  • Few strands of Saffron
  • Oil or Ghee (Vegetable shortening) for cooking

For Filling (optional):

  • Fruit Jam
  • Chocolate – coarsely chopped
  • Candy – cut in small chunks



  1. Put milk, sugar, condensed milk and saffron in a pan, and cook on a low flame until the entire mixture reduces to about 75% of the original quantity
  2. While the milk mixture is cooling, beat all eggs with a whisk and gradually add 5 tbsp flour; make sure that the consistency of the eggs remains liquid-like (if you think the consistency is too thin, you can add up to one more tbsp of flour)
  3. Mix in the food color and the rose essence in the egg mixture
  4. Once the milk mixture has cooled down to room temperature, add in the egg mixture with a whisk
  5. You need to keep this mixture in the refrigerator for at least 12 hours so prepare it well in advance

Cooking (see video for details)

  1. Take a non-stick pan and put it on low-medium flame
  2. Once hot, add some oil or ghee and grease the pan
  3. Add 1/3 cup of the mixture into the pan and spread it evenly; if you miss out any spots, add some mixture just to fill up the holes
  4. Add a few drops of oil or ghee around the pan so that the ghanwla can easily be removed
  5. After about 10 seconds or so, start folding the ghanwla with a flat-ended spoon
  6. This step is optional – once you have folded half of the ghanwla, add the filling of your choice (Kitkat and Bounty are personal favourites)
  7. Fold the rest of the ghanwla and dish it out on a platter
  8. Enjoy while hot!



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