Lemon Pancakes with Condensed Milk

1. 1 Wheat flour 60 g
2. 2 Sweetened condensed milkpack 380 g ≈ $2.50 30 g
3. 3 Lemon≈ $4.70 per kg 35 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Cinnamon 1 g
6. 6 Butterpack 180 g ≈ $1.58 10 g
7. 7 Baking powder 3 g
8. 8 Kefirpack 900 ml ≈ $2.13 60 ml
9. 9 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Melt the butter⁶ and let it cool slightly for about 2 minutes.

2. Mix the condensed milk with the egg and kefir⁸, beating until smooth.

3. Zest a lemon³ finely, squeeze out the juice, and add both to the egg mixture with the butter⁶.

4. Stir in the flour with baking powder and cinnamon, mixing into a thin, lump-free batter.

5. Heat a skillet with sunflower oil over medium heat.

6. Spoon the batter into the pan and fry the pancakes for 2–3 minutes per side until golden and dry inside.