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Pancakes with condensed milk

Pancakes with Condensed Milk

The tastiest treat for the whole family — it feels like a holiday every day! These pancakes with condensed milk are a simple, all-time favorite that comes together with almost no fuss. Thin, tender crepes pair beautifully with sweet condensed milk. Serve them for breakfast or as an easy dessert.

wella

Recipe author

Composition / ingredients

Servings:

Flour

Milk

250

Eggs

Sugar

Butter

Vanillin

Condensed milk

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 6 g

Fats 22 % 8 g

Carbohydrates 62 % 23 g

189 kcal

GI: 13 / 0 / 88

Cooking method

Cooking time: 30 min

Step 1:

How do you make pancakes with condensed milk? Grab a deep bowl for mixing the batter. Rinse the egg well and crack it into the bowl. Always wash eggs before using them — even a shell that looks clean can carry bacteria. Add the sugar and a pinch of vanillin (optional). Whisk the egg and sugar together well, using a whisk or a hand mixer, until smooth and the sugar has fully dissolved.
Step 2:

Warm the milk slightly on the stove — the flour blends in more easily with warm liquid. Pour it into the bowl with the egg-and-sugar mixture. Melt the butter however you like (see the tips below). Go for good-quality, real butter with no added vegetable fats. Stir the melted butter into the bowl with everything else.
Step 3:

Sift the flour and add it to the bowl a little at a time, whisking after each addition. Sifting aerates the flour, filters out any bits, and gives you smoother, better pancakes.
Step 4:

Mix everything thoroughly until the batter is smooth and lump-free. Keep in mind you may need a little more or a little less flour than listed — go by the texture, not the exact amount. The batter should be about the consistency of thin heavy cream and pour easily off the ladle.
Step 5:

Set a crepe pan on the stove and heat it well over high heat. Lightly grease it with oil (just once — the batter has butter in it, so you won't need to grease it again). Ladle in the batter and swirl the pan to spread it evenly across the surface.
Step 6:

Cook the pancakes on both sides until golden. Adjust the heat so they brown quickly but don't burn. Stack the finished pancakes as you go. Repeat until all the batter is used up. Brush one side of each pancake evenly with condensed milk.
Step 7:

Roll each one into a tube, tucking in the side edges as you go. Use a good, trusted condensed milk — no vegetable fats or additives, with just two ingredients on the label: milk and sugar. The quality of the condensed milk really comes through in the finished pancakes.
Step 8:

Serve the pancakes hot. This amount of batter makes about 8 pancakes. Enjoy!

You can melt the butter in the microwave or over a water bath. In the microwave: cut the butter into small pieces and put it in a microwave-safe container. To keep it from spattering, cover the container with a paper towel. Melt it on the lowest power setting or on the defrost setting. Start with about 5 seconds; if it's not melted yet, run it another 5 seconds, and repeat as needed. Over a water bath: you'll need two containers of different sizes. Fill the larger one with water and set it on the stove. Rest the smaller one on top so it sits about halfway into the water. Add the cut-up butter and let the simmering water melt it, stirring gently to speed things along. As soon as the butter has fully melted, take it off the heat.
Not sure how vanilla, vanillin, vanilla extract, and vanilla sugar differ — or how to use and substitute them without throwing off the flavor? Check out our separate guide.
Important! The wrong pan can ruin even the best recipe. For crepes, reach for a good nonstick or well-seasoned crepe pan that heats evenly.