Step 1

Combine in a bowl MILKMAID, milk, egg and vanilla. Stir well until combined.

Step 2

Fold in flour, stirring continuously until no lumps remain and add the melted butter to the mixture.

Step 3

Heat a non-stick pan over medium heat. Pour around ¼ cup of the batter in the middle of the pan.

Step 4

Cook for 1-2 minutes or until bubbles are formed at the surface. Flip the dough and cook for 2 additional minutes until golden brown. Leave the pancake aside.

Step 5

Repeat the same procedure until all the batter is cooked.

Serving tip: Serve with MILKMAID or MILKMAID Choco topping

Step 1

Whip cream till stiff keep aside.

Step 2

Mix MILKMAID, essence and coloring divide equally into 8-10 tall glasses. Pour soda water up to 3/4 of each glass mix well.

Step 3

Add 1 tbsp. of whipped cream to each glass and pour the remaining soda to fill the glasses. Serve immediately.

Step 1

Prepare the jelly as per pack instructions. Keep in the freezer until the jelly begins to set at the sides.

Step 2

Whip the chilled cream till it is light and keep aside.

Step 3

Fold in MILKMAID and whipped cream into the semi set jelly. Mix well.

Step 4

Pour the mixture into a wet mould. Allow it to set in the refrigerator. Serve chilled.