Condensed Milk Pancakes
Start your morning with a stack of cloud-like pancakes that redefine indulgence. Made with creamy condensed milk, these American-style pancakes boast an irresistible sweetness, perfectly balanced by bursts of fresh blueberries in every bite.
Crafted with simple pantry staples, these pancakes are a symphony of flavors and textures—soft, fluffy, and slightly caramelized. Drizzled with extra condensed milk and topped with vibrant blueberries, each stack transforms into a masterpiece of comfort food.
Whether you’re hosting a leisurely brunch or treating yourself to a cozy morning, these pancakes are your go-to recipe. Easy to make and absolutely divine, they’re destined to become a favorite.
Condensed Milk Pancakes Ingredients
- Plain Flour: The backbone of these pancakes, lending structure and a soft, tender crumb for that quintessential fluffy texture.
- Condensed Milk: The star ingredient, bringing a creamy sweetness that elevates the batter and adds a caramel-like richness when drizzled on top.
- Fresh Blueberries: Little bursts of natural juiciness, perfectly complementing the pancakes’ sweetness with a fruity tang in every bite.
- Egg: The essential binder, creating a smooth, cohesive batter while adding lightness and stability to the pancakes.
- Vegetable Oil: A neutral cooking companion, ensuring a golden-brown finish and preventing sticking as the pancakes puff to perfection.
Recipe Tips
- Achieving the Perfect Batter Consistency
Ensure the batter is lump-free by whisking the wet ingredients into the dry ingredients gradually. This creates a smooth texture essential for fluffy pancakes. Avoid overmixing, as it can lead to dense pancakes. - Control the Heat for Even Cooking
Use medium heat to cook the pancakes. If the pan is too hot, the exterior may brown too quickly, leaving the center undercooked. Test the heat with a small dollop of batter before cooking the first batch. - Maximize Blueberry Flavor
For even distribution, gently fold the blueberries into the batter just before cooking. For extra bursts of flavor, sprinkle a few additional blueberries directly onto each pancake as it cooks.
What to Serve with Condensed Milk Pancakes
- Fresh Seasonal Fruits
Serve alongside a medley of fresh fruits like strawberries, raspberries, or banana slices. Their natural sweetness complements the richness of the condensed milk perfectly. - Whipped Cream or Yogurt
A dollop of whipped cream or a spoonful of tangy Greek yogurt adds a creamy contrast to the pancakes, enhancing their soft and sweet profile. - Beverage Pairing
Pair these pancakes with a freshly brewed cup of coffee or a tall glass of cold milk for a complete breakfast experience. The beverages balance the sweetness beautifully.
FAQ
1. Can I use other fruits instead of blueberries?
Absolutely! Substitute blueberries with chopped strawberries, raspberries, or even chocolate chips for a different flavor twist.
2. How do I store leftover pancakes?
Store them in an airtight container in the refrigerator for up to three days. Reheat them in a toaster or on a pan for best results.
3. Can I make these pancakes dairy-free?
Yes, replace condensed milk with a dairy-free condensed milk alternative and use plant-based milk instead of water.
4. Why aren’t my pancakes fluffy?
Check your baking powder’s freshness and ensure the batter isn’t overmixed, as these are common causes of flat pancakes.
Condensed Milk Pancakes
Ingredients
- Ingredients
- 150 g condensed milk plus 50g reserved for drizzling
- 175 g plain flour
- 1 medium egg
- 150 ml cold water
- 1 tbsp baking powder
- 150 g fresh blueberries 100g for the batter, 50g for garnish
- Vegetable oil for frying
Instructions
- Instructions
- Begin by combining the plain flour and baking powder in a large mixing bowl. Add a pinch of salt for balance, and form a well in the center to prepare for the wet ingredients.
- In a separate container, whisk together the egg, 150g of condensed milk, and 150ml of cold water until fully blended. Gradually pour this mixture into the bowl of dry ingredients, whisking continuously to achieve a smooth batter with no lumps. Fold in 100g of the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Heat a small amount of vegetable oil in a non-stick frying pan over medium heat. Drop heaping tablespoons of the batter into the pan, forming small rounds. Allow the pancakes to cook until bubbles appear and break on the surface, then flip them over to brown the other side. Depending on the pan’s size, cook 3-4 pancakes at once. Repeat this process until all the batter has been used, producing approximately 16 pancakes.
- Stack the pancakes on a serving plate, drizzling the reserved condensed milk over the top. Garnish with the remaining 50g of blueberries for a vibrant finishing touch before serving.
