Gorditas de Leche Condensada: Sweetened Condensed Milk Griddle Cakes Recipe
Gorditas de Leche Condensada, also known as sweetened condensed milk griddle cakes or gorditas de lechera, are a delightful blend between pancakes and cookies. These soft, slightly sweet griddle cakes are made with basic pantry ingredients including flour, baking powder, eggs, and sweetened condensed milk, flavored with Mexican vanilla. Perfect as a sweet snack or dessert, they are best enjoyed warm with a drizzle of dulce de leche or melted butter, offering a nostalgic Mexican treat that’s easy to prepare on the stovetop.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 20 (2.5 inch) cakes
- Category: Dessert
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Main Ingredients
- 1 – 14 oz can sweetened condensed milk
- 2 tablespoons Mexican vanilla extract
- 2 eggs
- ½ cup vegetable oil
- 4 cups all-purpose flour (480 g)
- 2 tablespoons baking powder
- ¼ teaspoon salt
Instructions
- Prepare Wet Ingredients: In a medium bowl, mix together the sweetened condensed milk, Mexican vanilla extract, 2 eggs, and ½ cup vegetable oil until well combined.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour, baking powder, and salt to ensure even distribution of the leavening agent and salt.
- Mix Dough: Gradually add the wet mixture into the dry ingredients. Using your hands, mix everything together for approximately 5 minutes until a soft dough forms.
- Rest Dough: Cover the dough and let it rest at room temperature for about 30 minutes. This helps hydrate the flour and relax the dough, making it easier to handle.
- Form Griddle Cakes: Divide the dough into 20 equal pieces. Form each piece into a ball, then flatten it to about ½-inch thickness using one of three methods: rolling out the dough and cutting rounds with a cookie cutter, flattening by hand, or using a tortilla press between plastic bags.
- Heat Pan: Preheat a griddle, skillet, or non-stick pan over low to medium-low heat to prevent burning while ensuring thorough cooking.
- Cook Cakes – Side One: Place griddle cakes on the heated pan and cook for about 5-6 minutes or until the bottom side is a dark golden brown.
- Flip and Cook – Side Two: Carefully flip each cake and cook for another 5-6 minutes until golden brown on the other side.
- Repeat and Serve: Remove the cooked cakes from the pan, and continue cooking the remaining pieces. Serve warm topped with cajeta, dulce de leche, or melted butter for an indulgent treat.
Notes
- Forming Methods: You can shape the dough by rolling it out about ½ inch thick and using a 2.5-inch diameter cutter, or divide and flatten dough balls by hand or with a tortilla press. Each method yields similar results.
- If the dough is sticky, incorporate 1 tablespoon of flour at a time, kneading until manageable without sticking.
- If dough feels too firm or hard, add 1 tablespoon of water at a time, kneading until it softens.
- Don’t worry if dough looks cracked after shaping; it will cook properly and be soft inside.
- Cook over low to medium-low heat to avoid burning the cakes before they are fully cooked inside.
