Mexican Pancakes With Tres Leches Recipe
buttermilk and tres leches batter, strawberry jam, cajeta, fresh strawberries and bananas (veg)
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Ingredients
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Pancake Batter
Tres Leches Mixture
Toppings
Method
Pancake Batter Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
- 2
Combine Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, and vegetable oil until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; small lumps are okay.
Cooking Pancakes
- 4
Preheat Skillet
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- 5
Cook Pancakes
Pour approximately 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.
- 6
Repeat
Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
Tres Leches Mixture Preparation
- 7
Combine Milks
In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk until smooth and well combined.
Assembly
- 8
Soak Pancakes
Once the pancakes are cooked, place them on a serving platter and pour the tres leches mixture over the pancakes until they are soaked but not falling apart.
- 9
Add Toppings
Top the pancakes with strawberry jam, drizzle with cajeta, and garnish with fresh strawberries and banana slices.
