Evaporated Milk Pancake Recipes

KATHIE'S PANCAKES (SWEETENED CONDENSED MILK)

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).

EASY PANCAKES

Steps:

• Heat a griddle or large skillet over medium-low heat while you make the batter.
• Mix together the dry ingredients. Beat the eggs into 1½ cups of the milk, then stir in the 2 tablespoons cooled melted butter if you're using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.
• Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pan-cakes and the bottoms are cooked; they won't hold together well until they're ready.
• Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an oven-proof plate in a 200°F oven for up to 15 minutes.