Sweetened Condensed Milk with Walnuts for Pancakes
A thick, sweet spread for pancakes made with sweetened condensed milk, butter, and walnuts. It’s dense and spreads smoothly in a thin layer.
- Time
- 5 min
- Serving
- 339 kcal
- Ingredients
- ≈ $0.89
- Protein
- 7 g
Ingredients
- 1 Sweetened condensed milkpack 380 g ≈ $2.50 55 g
- 2 Walnutspack 150 g ≈ $4.00 18 g
- 3 Butterpack 180 g ≈ $1.58 6 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Softened butter3 at room temperature.
Chop walnuts2 finely with a knife.
Mix sweetened1 condensed milk with butter3 until smooth and thick.
Fold in walnuts2, stirring until evenly distributed.
Spread thinly on pancakes or serve on the side.
Tips
- Why it works
- Soften the butter so the mixture turns out smooth and spreads easily. If it is hard, the lumps will not dissolve.
- Substitutions
- Swap the walnuts for pine nuts, 15 g, or skip the nuts and add 10 g of honey for sweetness.
- Common mistakes
- If the mixture is runny, the butter was not softened or there is too much condensed milk. Check the consistency after mixing.
- Storing and reheating
- Keep for 3 days in the fridge. Warm for 20 seconds in the microwave and stir before serving.
- Serve with
- Serve with hot pancakes for breakfast or as a dessert with tea after lunch.
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