Colorful Pancakes

In a large bowl, whisk together the flour, baking powder, and salt.

Mix in the almond or cow's milk, melted ghee, and maple syrup or honey until the batter is smooth.

Divide the batter among several bowls. Mix in natural food colorings to create different colored batters (pink, orange, blue, turquoise, yellow, red, and green).

Pour each colored batter into separate squeeze bottles.

Heat a non-stick skillet or griddle over medium heat.

For regular-sized pancakes, use the squeeze bottles to make splashes and dots of different colors on the skillet. Then, cover these with a layer of plain batter to form a full pancake.

Flip the pancake once bubbles appear and the edges look set, cooking until both sides are golden brown.

For tiny dot pancakes, squeeze small amounts of the colored batters onto the skillet, cooking them briefly on each side.

Brown the Ghee:

In a small saucepan, melt the ghee over medium heat. Continue cooking, stirring occasionally, until it takes on a light golden brown color and emits a nutty aroma. Be careful not to burn it.

Create the Sauce Base:

Reduce the heat to low and carefully add the condensed milk to the browned ghee. The mixture may sizzle initially, so pour slowly and stir continuously.

Add Sweeteners and Flavoring:

Stir in the maple syrup or honey and a pinch of salt. Add the vanilla extract for an extra layer of flavor.

Continue to cook on low heat, whisking constantly, until all ingredients are well incorporated and the sauce has slightly thickened to a pourable consistency.

Cool the Sauce:

Remove from heat and let the sauce cool slightly. It should be warm and smooth for serving.

Plate the colorful pancakes, scattering the tiny dot pancakes around for visual effect.

Serve with the warm pancake dipping sauce on the side for a delightful taste experience.