Pancakes on condensed milk

Pancakes on condensed milk

Fritters and condensed milk constitute a harmonious union, and few people doubt this. However, most often this sweet dairy product is used as a sauce for your favorite dessert. Few people know that some cooks add it to the dough. To some, these actions may seem inexpedient. “Such a valuable product, like condensed milk, can be found more worthy application,” the inexperienced hostesses say. However, their opinion will certainly change if they themselves at least once try to bake pancakes on condensed milk. These products have a unique taste with warm notes of baked milk, so that they want to eat and eat, even without adding sauce, honey or syrup.

Cooking Features

Even an aspiring culinary specialist will be able to fry delicious pancakes from dough mixed in condensed milk, since this task is not a difficult one. However, to obtain the best result, a chef needs to know and take into account several important points.

  • Condensed milk sold in stores can be very different in quality. Often under the guise of condensed milk sold milk-containing product, in which a significant place is occupied by vegetable fats. Such a product will not give the pancakes the expected taste, this will require condensed milk made from whole cow's milk and sugar. There should be no other components in the composition of a good product.
  • If you want to use condensed milk to make dough for pancakes, you need to get it out of the fridge in advance. Then it becomes more liquid, and it will be easier to mix with other products.
  • The remaining ingredients that make up the dough for the pancakes, too, do not interfere with getting out of the refrigerator in advance. If you use products taken directly from the refrigerator, the pancakes may not be sufficiently fluffy.
  • Flour plays a big role in making tasty and delicious pancakes. The second-rate product gives products a grayish tint and a specific flavor, interrupting the subtle notes of condensed milk. Flour of the highest or at least the first grade allows you to get the best result, while it costs slightly more expensive. To save on this product is inappropriate.
  • Flour of any quality must be sifted before mixing. The main purpose of this manipulation is not to rid the product of small litter and insect larvae, although this is also significant. The main task is to saturate flour with oxygen. After sifting, it becomes easy, it is easier to combine it with other components, preventing the formation of lumps. Dough products made from sifted flour are more airy.
  • A dough is considered to be optimal for making pancakes, its consistency resembling village sour cream. To get this, sometimes you need to take a little more or a little less flour than indicated in the recipe. Therefore, it is recommended to inject flour into the dough in small portions, carefully stirring it each time to prevent the formation of flour lumps.
  • Sugar is usually not added to pancake dough cooked in condensed milk, but a pinch of salt is not superfluous - it will enhance the taste of the finished dish.
  • Fry pancakes in a hot frying pan, covered with vegetable oil. Spread portions of dough on it with a tablespoon, keeping a small interval between them so that they do not stick together during frying. Before a set of dough, a spoon is usually dipped into a glass of water so that the dough does not stick to it.
  • If you want to get fluffy pancakes, you need to fry them under a lid over low heat. It takes about 5-6 minutes. On the first side, the pancakes usually roast for 3-4 minutes, the second side is usually just two minutes.

On condensed milk alone, dough is usually not prepared for pancakes. This ingredient is supplemented with more liquid: whole milk, kefir, low-fat sour cream or yogurt. The choice depends on the specific recipe.

Pancakes on condensed and whole milk


  • condensed milk - 100 ml;
  • whole milk - 120 ml;
  • chicken egg - 2 pcs .;
  • wheat flour - 150 g;
  • baking powder for dough - 5 g;
  • salt - a pinch;
  • refined vegetable oil - to taste.

Method of preparation:

  • Pour slightly heated condensed milk into a bowl. Break eggs into it. Beat the products with a mixer until smooth.
  • Pour whole milk. It is desirable that it be warm or at least room temperature.
  • Beat the contents of the bowl again.
  • Sift flour, mix it with salt and baking powder.
  • Pour the dry mixture in portions into a bowl with other products and stir with a spatula or mixer until smooth.
  • Preheat pan, pour a spoonful of oil into it. Rotating and tilting the pan, spread the oil along its bottom.
  • Put a few spoons of dough into the pan at a short distance from each other.
  • Cover the pan with a lid. Fry the pancakes on low heat until they are browned at the edges. Turn and fry until golden brown on the other side.
  • Remove the pancakes, add some butter, fry the next batch of pancakes.

When the dough is over, you can serve pancakes with tea or as an independent dish. You can add them with sour cream, honey or condensed milk remaining in the jar.

Pancakes on kefir and condensed milk


  • kefir - 0, 4 l;
  • condensed milk - 100 ml;
  • sugar - 40-60 g;
  • wheat flour - 0, 25-0, 3 kg;
  • chicken egg - 2 pcs .;
  • soda - 5 g;
  • salt - a pinch;
  • refined vegetable oil - how much will go.

Method of preparation:

  • Kefir, condensed milk and eggs put them in the fridge in advance so that they can warm up by the time the dough is prepared.
  • Beat condensed milk with eggs and sugar.
  • Mix kefir with soda. Pour kefir into the container, where there is a mixture of eggs and condensed milk. Beat the products with a mixer.
  • Sift flour by mixing with salt.
  • Put small flour in a bowl and stir the dough until it has the consistency of cream.
  • Fry pancakes in a hot pan, greased with butter, spreading the dough in a tablespoon.

Pancakes from dough, mixed with kefir, turn out to be magnificent. Condensed milk gives them a pleasant taste, making it even more tender and appetizing.

Pancakes on condensed milk and sour cream


  • wheat flour - 0, 25-0, 3 kg;
  • chicken egg - 3 pcs .;
  • low-fat sour cream - 0, 25 l;
  • condensed milk - 0, 25 l;
  • baking powder for dough - 10 g;
  • salt - 1 g;
  • refined vegetable oil - how much will go.

Method of preparation:

  • Mix sifted flour with baking powder, temporarily set aside.
  • Break eggs into a bowl. Salt, beat with a mixer or whisk.
  • Add sour cream and condensed milk, whisk it all together.
  • Combine the whipped mass with a dry mixture, getting a dough, the thickness of which resembles village sour cream.
  • Putting it with a spoon in a pan with boiling oil, fry pancakes.

According to this recipe, products are so lush and tender that no sweet tooth can stand in front of them.

Fritters on condensed milk are soft, sweet, with a unique flavor of baked milk. You can make them according to several recipes, each time getting a dish with unique organoleptic qualities.

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