Prepare the Tangerines: Begin by peeling the tangerines and separating them into individual segments. Remove any seeds and set them aside for later. The tangerines will provide a sweet and tangy burst of flavor within the pancake.

Whisk the Wet Ingredients: In a medium-sized bowl, whisk the egg, 100 grams of condensed milk, vanilla essence, and milk together. This forms the wet base of the pancake batter, which should be smooth and lump-free.

Combine Dry Ingredients: In another bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring consistently to avoid clumps. The resulting batter should be thick but pourable.

Heat the Pan: On low heat, melt 10 grams of butter in a 20 cm (7.8") frying pan. Ensure that the butter is spread evenly across the surface to prevent the pancake from sticking.

Assemble the Pancake: Arrange the prepared tangerine segments in a circular pattern on the bottom of the pan. Slowly pour the pancake batter over the tangerines, ensuring they are completely covered.

Cook on Low Heat: Cover the frying pan with a lid and cook the pancake over very low heat for about 18 minutes. This gentle cooking process ensures that the pancake cooks evenly without burning.

Flip the Pancake: After 18 minutes, carefully flip the pancake using a spatula. Continue cooking for an additional 3 minutes to ensure the other side is golden and cooked through.

Top and Serve: Once cooked, transfer the pancake to a serving plate. Drizzle the remaining 50 grams of condensed milk over the top and sprinkle powdered sugar for added sweetness.