Revolutionize your pancakes with a simple ingredient swap

What happens when you replace milk or buttermilk with another ingredient in your pancake recipe? You get pancakes so good that you will want to make them several times a week. It's a simple switch, but the outcome is nothing short of amazing!

Over the years, we've developed an unshakeable affection for pancakes in all their forms – classic ones, indulgently sweet variants, or even vegetable-based options made from zucchini, potatoes, carrots, or onions.

Our love for pancakes inspired us to experiment with the classic pancake formula. On this culinary exploration, we discovered a straightforward, yet unconventional, tweak that we're excited to share with you. Here's a quick recap of the simplest pancake recipe: combining flour, egg, baking powder, and milk. We're going to change the last ingredient to something different.

Instead of the conventional milk or buttermilk, ideally suited for homemade pancakes, we are replacing it with condensed milk. This sweet alternative gives your pancakes a uniquely delightful taste, making your breakfast (or dinner?) a deliciously sweet ordeal. Then, it's just about selecting the perfect toppings - cinnamon, sugar, or anything else that tickles your fancy!

Ingredients:

• 6.76 fl oz unsweetened condensed milk,
• 4 heaping tablespoons of flour,
• 1 egg,
• 1 teaspoon of lemon juice,
• 1 teaspoon of baking powder,
• 1 teaspoon of vanilla sugar,
• 1 apple,
• 1 teaspoon of granulated sugar (optional),
• A pinch of cinnamon.

1. Begin by pouring condensed milk into a bowl. Add vanilla sugar, granulated sugar (if using) and lemon juice. Crack in the egg. Mix everything thoroughly.
2. Gradually incorporate the remaining ingredients. Add flour, baking powder, diced apple, and cinnamon. Stir the mixture until well combined.
3. Cook your pancakes on both sides in a hot skillet with a little butter. Serve them with powdered sugar, homemade jam, honey, or any topping of your choice. Enjoy your meal!