Pancake Recipe With Evaporated Milk
This pancake recipe includes evaporated milk, which gives it a tender texture and mild sweetness.
Equipment
- large non-stick frying pan
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 tbps unsalted butter
- 4 tbsp sugar
- 2 large eggs
- 1 cup evaporated milk
- 1/2 tsp vanilla extract
- 1 cup water
Instructions
- Melt butter in microwave.
- In a large bowl, whisk together melted butter, sugar, eggs, vanilla extract, and evaporated milk.
- Sift dry ingredients (flour, baking powder, soda, salt) into the wet ingredients. Combine flour mixture with wet ingredients.
- If the batter is thicker than you prefer, add up to 1 cup water, until the batter reaches the desired consistency.
- Heat a 12-inch skillet or non-stick pan over medium heat. You'll know that the pan is ready when you flick water into it and it sizzles.
- Spray the preheated pan with vegetable oil based cooking spray.
- Pour a quarter cup batter per pancake into the pan. Pour a few tablespoons of water into the pan and cover it. Let the pancakes cook undisturbed 2-3 minutes until the top of the pancakes are covered with small bubbles throughout and the bottom surface is golden brown.
- Flip the pancakes and let cook an additional 2-3 minutes until the bottom is golden brown.
- Serve immediately with the topping of your choice -- banana slices, fresh blueberries, whipped cream, or maple syrup.
- If you are making these pancakes for a crowd, you can keep them warm in a warm oven heated to 150 F. Try not to do so for too long, however, as they can dry out.