METHOD :
1- Combine sweetened condensed milk, evaporated milk, and half and half in a small saucepan and set over medium heat. Bring to a boil, stirring constantly for 3 to 4 minutes. Remove from heat and let cool. This is a sauce, not a syrup, so consistency will be on the thinner side.
2- Add cake mix, almond milk, eggs, and 3 tablespoons vegetable oil to a large bowl, and beat vigorously by hand for 2 minutes.
3- Heat a large skillet or griddle over medium heat, and lightly coat with remaining vegetable oil. Add 1/4 cup of the batter for each pancake. Cook until edges begin to puff up, small bubbles appear, pop, and leave small holes, 2 to 3 minutes. Flip pancakes and cook until golden brown on the other side, about 2 minutes more.
4- Serve pancakes warm with a drizzle of the tres leches sauce, a dollop of whipped cream, and sprinkle of cinnamon.
Cook's Note:
The tres leches sauce is very sweet, so I’d suggest that you start with just a drizzle, taste, and add more if desired. This recipe yields 18 to 20 pancakes.
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