Condensed milk pancakes
Tasty and very sweet pancakes. The middle is a regular pancake and the edges are crispy and slightly waffle-like in flavor.
Constituents:
- condensed milk - 1 can
- water - 2 cans of condensed milk
- eggs - 2 pcs.
- salt - a pinch
- unflavored sunflower oil - 2 tbsp.
- flour - 1,5-2 tbsp .
Cooking:
In a bowl, beat the eggs with a mixer and a pinch of salt.
Then add the condensed milk and hot water, measured with a condensed milk can, and whisk again.
After that, add the sifted flour and whisk.
If you add 1.5 tbsp. of flour, the pancakes will turn out more crispy, but they should be prepared by quite experienced cooks, because then the pancakes turn out "capricious" and beginners may find it difficult to flip them. If you add 2 tbsp. of flour, the pancakes will turn out more tender and it will be much easier to flip them.
Pour sunflower oil into the ready dough, stir and let the dough stand for 10-15 minutes.
Pour sunflower oil into the ready dough, stir and let the dough stand for 10-15 minutes.
Pour batter in a thin layer onto a heated griddle (oil the griddle if necessary) and fry on both sides until browned.
Bon appetit!
