Soft and Fluffy Pancakes
Translated from Spanish, the language of the post.
Hola soy Eldaí shared this in a Facebook post, in Spanish. SeeMeCook wrote it up from the post as a full recipe, translated it into English, and added ingredient weights and nutrition.
See the original postImported by Reyna Isabel on SeeMeCook
Tender and very fluffy pancakes made with condensed milk, vanilla, and butter for added sweetness and flavor. They are cooked over low heat and flipped when bubbles appear on the surface.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Breakfast
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 8 g
- 1 g
- 1 g
- 100 g
- 15 g
- 75 g
- 55 g
Weights are estimates. Together, the ingredients weigh about 540 g before cooking, which is about 65 g per serving.
Steps
Place the wheat flour in a bowl. Add the baking powder, salt, and baking soda, and stir to distribute the dry ingredients.
Add the eggs, vanilla, and condensed milk. Beat a little more to begin combining the batter.
Add the 4 tbsp of butter and mix until no lumps remain.
Heat a pan over low heat. Pour a portion of the batter into the hot pan.
Cook the pancake until the surface is covered with bubbles.
Flip it and continue cooking until done on the other side.
Before removing the pancake from the pan, add a little butter.
Remove the pancakes from the pan and serve.
Notes
The source does not specify the exact cooking time for each side or the amount of butter used for finishing. The finishing butter has been left unquantified.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 235
- Protein
- 6 g
- Carbs
- 33 g
- Fat
- 9 g
- Fiber
- 1 g
Where the calories come from
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