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Makes 2 servings
Preparation and cooking time: 3 hours and 45 minutes


½ a can of condensed milk
1 slice plain cheesecake
200 grams instant pancake mix

Salted Egg Dulce De Leche:
6 pieces salted egg yolks
2 tablespoons butter
4 tablespoons cream


  1. Bring a large pot of water to a boil. Submerge your can of condensed milk with tongs. Cook for 3 hours. Let cool.
  2. Freeze your leftover cheesecake for 15-30 minutes.
  3. Make pancake batter according to package directions. Remove cheesecake from batter, and cube. Fold in cheesecake cubes in pancake batter.
  4. Cook over medium heat.

For Salted Egg Dulce De Leche

  1. Steam salted egg yolks for 15 minutes. After, mash with a fork.
  2. Melt butter over medium heat. Whisk in mashed salted eggs and cream. Whisk until it froths.
  3. Mix ½ of your dulce de leche.
  4. Top pancakes with salted egg slices and sauce.

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