AuthorBiteSizedGot leftover cheesecake? Make it the secret ingredient to the most scrumptious pancakes you’ll ever make! You’re kids will love this!
Now make the salted egg yolks. Steam salted egg yolks for 15 minutes. After, mash with a fork.
Melt butter over medium heat. Whisk in mashed salted eggs and cream. Whisk until it froths.
Bring a large pot of water to a boil. Submerge your can of condensed milk with tongs. Cook for 3 hours. Let cool. Mix ½ of your dulce de leche to the salted egg mixture.
Freeze your leftover cheesecake for 15-30 minutes. Remove cheesecake from the ref and slice it into cubes.
Make pancake batter according to package directions. Fold in cheesecake cubes in pancake batter.
Melt some butter over a non-stick pan on medium heat. Cook the pancake batter until golden brown.
Top pancakes with salted egg slices and sauce.
Ingredients
Directions
Now make the salted egg yolks. Steam salted egg yolks for 15 minutes. After, mash with a fork.
Melt butter over medium heat. Whisk in mashed salted eggs and cream. Whisk until it froths.
Bring a large pot of water to a boil. Submerge your can of condensed milk with tongs. Cook for 3 hours. Let cool. Mix ½ of your dulce de leche to the salted egg mixture.
Freeze your leftover cheesecake for 15-30 minutes. Remove cheesecake from the ref and slice it into cubes.
Make pancake batter according to package directions. Fold in cheesecake cubes in pancake batter.
Melt some butter over a non-stick pan on medium heat. Cook the pancake batter until golden brown.
Top pancakes with salted egg slices and sauce.
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