CREAM CHEESE PANCAKE

 

CREAM CHEESE PANCAKE

Ingredients:

• •190g Philadelphia-style cream cheese
• •200 g butter at room temperature
• •1 can of condensed milk (approximately 397 g)
• •4 eggs
• • 2 teaspoons of vanilla essence
• •320 g of wheat flour
• • 2 teaspoons of baking powder
• •1/2 can of evaporated milk (approximately 200 ml)

Preparation:

1. Whisk the cream cheese together with the butter until you get a homogeneous and smooth mixture.
2. Gradually add the condensed milk as you continue to whisk, making sure it integrates perfectly.
3. Insert eggs and vanilla:
4. Add the eggs one by one, beating well between each addition. Then add vanilla essence and evaporated milk.
5. Sift the flour with baking powder three times so that it is light and without lumps.
6. Incorporate the sifted flour into the liquid mixture enveloping with a spatula, avoiding over-bleating.
7. 
   
8. Pour the batter into a previously greased and floured mold. Bake in a preheated oven at 180°C for 60 minutes or until a chopstick comes out clean by inserting it in the center.
9. Let it cool completely before unmolding.