Ingredients
8 oz Cake Flour
2 Tsp Baking Powder
½ Tsp Kosher Salt
8 oz Whole Milk
7 egg yolks (4 oz)
2 oz Butter, melted & cooled
1 14 oz can Sweetened Condensed Milk
1 12 oz can Evaporated Milk
8 oz Heavy Cream or Half & Half
1 Tbsp Vanilla
Preparation
In a large mixing bowl, thoroughly combine the flour, baking powder & kosher salt and set aside. In a separate bowl, mix the whole milk & egg yolks then pour into the dry ingredients. Add the melted butter and mix for 15 Mississippis and set aside to hydrate for five minutes.
In a pourable bowl, combine the sweetened condensed milk, evaporated milk, heavy cream and vanilla, set aside.
Heat griddle to 375° F. Using disher of choice (I use a #10), dish the batter onto the griddle. Once bubbles pop on the surface leaving small holes behind, flip and cook until the batter has set around the edges and underside is golden brown. Move to a cooling rack.
Using a small cake pan or other flat bottomed dish, layer one or two pancakes inside and perforate the pancakes with a fork or chopsticks.
Pour the three milks mixture over the holey pancakes and allow to soak for 1-2 minutes before serving.
Top with whipped cream and/or a dusting of cinnamon. You can thank me later.