Craving a pancake that's both delightfully fluffy and bursting with sunshiney flavor? Then look no further! This recipe for Fluffy Orange Condensed Milk Pancakes delivers on both fronts, offering a simple yet incredibly satisfying breakfast or dessert. Imagine the perfect blend of tender, airy pancakes infused with the bright zest and subtle sweetness of oranges, all made incredibly easy with the help of condensed milk. This recipe is a game-changer for anyone who loves pancakes but wants to elevate their experience to a truly memorable one. Forget bland, boring breakfast fare – prepare for a taste sensation!
These vibrant, orange-infused pancakes are incredibly versatile. Enjoy them plain, top them with your favorite fruit, a dollop of whipped cream, or a drizzle of maple syrup – the possibilities are endless! Ready to transform your pancake routine? Let's dive into the easy step-by-step process to create these irresistible Fluffy Orange Condensed Milk Pancakes.
Tools Needed
- Mixer
- Bowls
- 24cm x 8cm high baking mold
- Oven
- Oven thermometer
- Strainer
Ingredients
- Eggs: 4
- Salt: a pinch
- Butter: 2 sticks
- Condensed milk: 1 can
- Orange zest: 2 tablespoons
- Vanilla extract: 2 tablespoons
- Orange juice: 2 cups
- Wheat flour: 3 cups
- Baking powder: 2 tablespoons
- Sugar: 1 cup (optional, if not using condensed milk)
Step-by-Step Instructions
Step 1. Prepare the Wet Ingredients
- Beat 4 eggs at high speed with a pinch of salt for 4-5 minutes until color changes.
- Transfer the beaten eggs to a bowl. Set aside.
- Cream together 2 sticks of softened butter and 1 can of condensed milk (or 1 cup of sugar) at medium speed until well combined.
- Add 2 tablespoons of orange zest (ensure no white pith is included), 2 tablespoons of vanilla extract, and beat.
- Add 2 cups of orange juice while beating.
Step 2. Combine Wet and Dry Ingredients
- Sift 3 cups of flour and 2 tablespoons of baking powder into the mixture.
- Beat the ingredients at medium speed for 3 minutes.
- Gently fold in the reserved beaten eggs.
Step 3. Bake the Pancake
- Preheat oven to 200°C (392°F). Grease and flour a 24cm x 8cm high baking mold.
- Pour the batter into the prepared mold (fill to ¾ full).
- Tap the mold to remove air bubbles.
- Bake at 180°C (356°F) for 45 minutes.
Step 4. Cool and Serve
- Let cool before unmolding.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Use room temperature ingredients for optimal results.
- Avoid using the white pith of the orange as it can make the pancake bitter.
- To make a release agent, use leftover batter from previous baking and refrigerate it for later use (lasts for around a month). Reheat in the microwave for 40 seconds before use.
Nutrition
- N/A
FAQs
1. Can I substitute the condensed milk?
While condensed milk contributes to the unique texture and sweetness, you can try substituting it with an equal amount of sweetened condensed milk or a mixture of milk and sugar, but the texture might differ slightly.
2. How can I make these pancakes even more orangey?
Add a tablespoon or two of orange juice to the batter, or use orange extract for a more intense orange flavor. You can also zest more oranges for a stronger citrus aroma and taste.
So there you have it – a simple yet spectacular pancake recipe that's sure to become a new family favorite. These fluffy, orange-infused delights are perfect for any occasion, from a casual weekend brunch to a special celebratory meal. Enjoy the sunshine in every bite!