Condensed milk pancakes
An interesting recipe for tender, soft and ruddy custard pancakes made with condensed milk. Thanks to condensed milk, the pancakes are quite sweet and go well with sour cream or sour jam. Pancakes made with choux pastry are instantly flying off the table, even without toppings.
Ingredients (for 3 servings)
Flour - 120 g (1 cup of 200 ml)
Condensed milk - 200g
Eggs - 2 pcs.
Water (boiling) - 250 ml
Vegetable oil - 30 ml
Salt - 0,25 teaspoon
Prepare all the ingredients.
Use vegetable oil without odor.
Buy good quality condensed milk.
In a deep bowl beat the eggs and add salt.
Whisk with a hand whisk or mixer.
Add condensed milk to the egg mixture and mix until smooth.
Stir in the wheat flour. Stir until there are no flour lumps.
Boil water (250 ml) and pour into the batter. Stir immediately until homogeneous.
Pour in half of the vegetable oil and stir until evenly distributed. The batter is liquid and flows well, let it stand at room temperature for 15 minutes.
Put the pancake pan (mine is 18 cm in diameter on the bottom) on medium heat and heat well. Grease the pan with vegetable oil, using a kitchen brush. Pour a portion of the batter into the center of the pan (I have half of a large ladle). Using quick circular motions, spread the batter all over the bottom. Fry over moderate heat for 1 to 2 minutes, until crispy.
Flip the pancake and continue frying in the same mode until golden.
Fry all the pancakes in the same way.
The condensed milk pancakes are ready. I got 14 pancakes.
Serve the pancakes with jam, jam or sour cream.
Bon appetit!