Argentina
The sweet Panqueques with dulce de leche reminds me of the cake dulce de leche. Every 4th of July my parents would host a party for the 4th with a bar-b-que and fireworks. It became tradition. Each year on the dessert table was a dulce de leche cake from our neighbors - it was delicious! The flavor of these Panqueques reminds me of those fun times and of home in Miami.
Argentina
* Serves: 4 – 6 *Prep Time: 10 minutes *Cook Time: 15 minutes
Ingredients:
2 eggs
1 cup milk of choice ( I used almond milk for plant based)
1 cup flour ( I used all - purpose)
1 pinch of salt
2 Tablespoons melted butter, plus a few pats to place in the pan between making panqueques.
8 ounces dulce de leche (I used a can dulce de leche. Save a small amount to melt slightly and drizzle over the top of each panqueques)
Powdered sugar (optional) to sprinkle on top
Directions:
●In a large bowl, mix milk and eggs together
●Add the flour little by little with mixing between each addition. Add the salt and melted butter and whisk together until combined.
●Rest this mixture for at least 30 minutes. The longer the rest time (up to 24 hours in the refrigerator) the thinner the panqueques.
●In a crêpe pan or medium fry pan, melt butter. Use a ladle of the batter and pour in the middle of the pan and very quickly swirl the batter to cover all of the bottom of the pan.
●Cook on both sides, until light golden and cooked through.
●Repeat for each panqueques.
●Spread the dulce de leche in the middle of each panqueques, very lightly covered.
●Roll them individually. Sprinkle with powdered sugar, if desired.
●Enjoy your Dino-rific pancake!
