Ingredients:

• 1/2 cup sweetened condensed milk
• 1/2 cup water
• 1 egg
• 1/2 teaspoon kosher salt
• 2 teaspoons baking soda
• 1 cup flour
• butter
• 1/2 cup toasted pecan (pieces, If desired)

Directions

1. In mixing bowl, whisk together the condensed milk, water, egg and salt. Add flour & baking soda - whisk until combined, it does not have to be super smooth, small lumps are fine. Stir in pecan pieces. Add a bit of butter to your griddle and heat till sizzling over medium high heat (watch your heat as the sugar in the condensed milk can cause these to brown faster than regular pancakes) Pour about ? cup of batter onto griddle and tilt pan in a circular motion to even out the cake. You don’t want these too thick. Cook for about 2 minutes before flipping. Times will vary, but when you see the small bubbles in the middle of the cake start popping then reforming, it’s time to flip. Continue to cook for about another 2 minutes, until the center is puffed up, and they’re done. You can cut into the pancake to see if it is done - as you cook you’ll get the hang of it.

Source:  Yummly