Yummy Umm Ali Pancake Bake

Difficulty Level

Yummy Umm Ali Pancake Bake


Pancake Batter
  • 1 bottle Betty Crocker™ Breakfast Pancake Buttermilk
  • 1 cup (230ml) of cold water
  • 1 tablespoon of butter (for cooking)
Um Ali Bake
  • 2 cups heavy cream
  • 95g condensed milk
  • 1 teaspoon cinnamon
  • 1/4 cup sliced pistachios
  • 1/4 cup almond flakes
  • 1 cup raisings
  • 1 teaspoon of butter


  • Frying Pan
  • Baking tray 20x15cm
  • Sauce Pan

Instructions Hide Images

Add 1 cup (230ml) of cold water to Betty Crocker™ Breakfast Pancake Buttermilk Bottle. Shake upside down for 90 seconds.

Heat skillet to 180°C. Grease with butter, cooking spray, vegetable oil or shortening.

Cook the pancakes until edges are dry. Flip and cook until golden.

Preheat the over to 200°C. Grease a baking dish (approximately 20x15cm) with butter and layer the pancakes inside.

Sprinkle half of the nuts and raisings over the pancakes.

In a medium saucepan, bring the heavy cream, condensed milk and cinnamon to a boil and pour over the pancakes, nuts and raisins. Sprinkle the rest on top and place in the over.

Bake for approximately 15 minutes. Serve warm or cold.

Expert Tips

(lamp icon) For a perfectly bakes Umm Ali, wait till it's bubbling up slightly and the top is lightly browned.

(lamp icon) Up the game by adding cardamom in the milk mix.

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