Skillet Delight: Irresistible Pan Cake

Dive into the indulgent world of skillet cakes with this sensational recipe. Bursting with creamy sweetness and a fluffy texture, it’s a treat that promises to tantalize your taste buds. Get ready to savor every decadent bite of this easy-to-make delight!

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Skillet Delight: Irresistible Pan Cake

Ingredients:

  • 1 teaspoon (1 tsp) Baking Soda
  • 3 cups (400 grams) Wheat Flour
  • 400 grams (14.1 ounces) Sweetened Condensed Milk
  • A Pinch of Salt
  • Vinegar (9%) to taste
  • 1 large Egg (60 grams)

For the Cream:

  • 800 grams (28.2 ounces) Sweetened Condensed Milk
  • 275 grams (9.7 ounces) Unsalted Butter

For Sprinkling:

  • Wheat Flour

Instructions:

In a bowl, combine the beaten egg with condensed milk until smooth. Quickly dissolve baking soda in vinegar and add it to the mixture. Stir in flour and salt to form dough.

Skillet Delight: Irresistible Pan Cake

Divide the dough into 8 equal parts. Roll out each thinly on a floured surface.

Skillet Delight: Irresistible Pan Cake

Fry the dough rounds in a non-stick skillet without oil on both sides until golden brown. Flatten the cakes evenly; save the trimmings.

Skillet Delight: Irresistible Pan Cake

For the cream, beat butter with condensed milk until smooth.

Skillet Delight: Irresistible Pan Cake

Crush the cake trimmings into coarse crumbs.

Skillet Delight: Irresistible Pan Cake

Layer the cakes with cream and decorate the cake with crumbs. Let the cake soak in a cool place.

Skillet Delight: Irresistible Pan Cake

Enjoy your meal!

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