CONDENSED MILK PANCAKES
It is a nice fluffy and buttery pancake that is perfect for either breakfast or brunch with the family and it goes well with cranberry or boysenberry syrup.
Provided by Sambaldwin106823
Categories Breakfast and Brunch
Time 13m
Number Of Ingredients 8
Steps:
- In mixing bowl, whisk together the condensed milk, water, egg and salt. Add flour & baking soda - whisk until combined, it does not have to be super smooth, small lumps are fine. Stir in pecan pieces. Add a bit of butter to your griddle and heat till sizzling over medium high heat (watch your heat as the sugar in the condensed milk can cause these to brown faster than regular pancakes) Pour about ⅓ cup of batter onto griddle and tilt pan in a circular motion to even out the cake. You don't want these too thick. Cook for about 2 minutes before flipping. Times will vary, but when you see the small bubbles in the middle of the cake start popping then reforming, it's time to flip. Continue to cook for about another 2 minutes, until the center is puffed up, and they're done. You can cut into the pancake to see if it is done - as you cook you'll get the hang of it.
Nutrition Facts : Calories 200 calories, Carbohydrate 23 grams, Cholesterol 40 milligrams, Fat 10 grams, Fiber 1 grams, Protein 5 grams, SaturatedFat 3.5 grams, Sodium 520 milligrams, Sugar 11 grams
KATHIE'S PANCAKES (SWEETENED CONDENSED MILK)
My friend, Kathie Wallis, shared this recipe and says, "I usually have a can or two of sweetened, condensed milk, but I don't often use it. When it goes to expire, I search for a means to incorporate it in the menu. The pancake recipe I whipped up with my expiring sweetened condensed milk... OMW! Light, spongy, good flavor,...
Provided by Karen Petree
Categories Pancakes
Time 30m
Number Of Ingredients 7
Steps:
- 1. Mix the dry ingredients together in a large mixing bowl.
- 2. In a large measuring cup (or bowl), add the sweetened condensed milk plus water to equal 2½ cups. Mix well and add lemon juice; set aside for at least five minutes.
- 3. Add eggs and milk mixture into dry ingredients and stir until just blended (don't over-mix) batter is slightly lumpy.
- 4. Lightly fold 4 tbsp. unsalted butter into the batter.
- 5. Use more unsalted butter for frying at medium low temperature (start at 4 1/2 on electric stove and reduce to 4) to fry these. Flip when top surface is bubbled and edges are dry. (NOTE: I preheat my skillet on 3 1/2 and don't use butter, but a single shot of Pam just before the first cakes are poured).
APPLE-CINNAMON PANCAKES
Grated apple is the secret ingredient in these lightly spiced and fluffy pancakes.
Provided by Food Network Kitchen
Time 35m
Yield about 16 pancakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F.
- Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
- Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
- Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
- Serve the pancakes with butter and maple syrup or honey.
THAI PANCAKE - THAI ROTI
Thai pancake are one of the hit of street food. The recipe came with the Indian culture and was adopted and adapted to the Thai taste. We had a lot times this pancakes in Thailand. My children love this and they wanted to have some at home too. I found the recipe in http://www.importfood.com/recipes/roti.html Videos: http://importfood.com/videos/038-Dish8.html http://www.youtube.com/watch?v=JFb9hn_FcSQ&feature=player_embedded#at=44
Provided by Artandkitchen
Categories Dessert
Time 1h15m
Yield 8 pieces
Number Of Ingredients 8
Steps:
- Watch the videos metioned in the recipe description.
- In a bowl, combine water, egg, condensed milk, sugar, and salt. Mix well. Set aside.
- Sift the flour into a large bowl, and form a crater in the sifted flour. Pour the water/egg mixture into the flour, and mix well. Add melted butter.
- Knead this until the bowl is clean and you have a nice ball of dough. Lightly coat the dough ball with vegetable oil (we like canola oil). Let it sit for 30 minutes.
- Next, knead your dough a bit more, and form it into several balls (dough for 8 small pancakes of 3 to 3 inches). Coat them with vegetable oil.
- Roll a ball of dough flat with a rolling pin, then cut from center out to edge. Roll it up. Push it in with your finger. Repeat this a few times.
- Now roll and stretch the dough ball into a very flat square sheet (8 to 8 inches), for this step coat it with a bit more oil, pick it up and place it on a hot (highest setting) pancake griddle that has melted margarine on it. You can use a skillet also, but we found that our electric pancake griddle works great. Note. this step is not easy, you will need some exercice to perform this step perfectly.
- Add chopped banana or your favorite filling in the middle. Wrap horizontally one side first, then opposite side. Then vertically one end, then opposite to that end and make a purse covering the filling. Flip and fry for another 30 seconds. It took about 1 minute to finish cooking.
- Cut into 9 pieces and if you like top with sugar or with sweetened condensed milk.
- Enjoy this recipe! It's a lot of fun, and very tasty.
- Note: I had cherries at home. I used them for filling using some cornstarch to make the juice thicker.
Nutrition Facts : Calories 162.3, Fat 2.6, SaturatedFat 1.3, Cholesterol 27.9, Sodium 171.2, Carbohydrate 30.1, Fiber 1.2, Sugar 4.8, Protein 4.4
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