Panqueques con Dulce de Leche

Name: Panqueques con Dulce de Leche
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: Argentine
Ingredients: 125 g plain flour; 2 large eggs; 300 ml whole milk; 25 g unsalted butter, melted and cooled, plus a little extra for greasing the pan; 1 tsp caster sugar; 1 small pinch of salt; 250 g dulce de leche; Icing sugar, for dusting (optional); Whipped cream or vanilla ice cream (optional)

Thin, buttery Argentinian pancakes rolled around dulce de leche for a warm caramel-filled dessert. Rest the batter before cooking, then fill the tender pancakes just before serving with optional cream or ice cream.

55 mins Serves 4On the Hob

Ingredients ↓Method ↓

Ingredients

For the pancakes

125 g plain flour
2 large eggs
300 ml whole milk
25 g unsalted butter, melted and cooled, plus a little extra for greasing the pan
1 tsp caster sugar
1 small pinch of salt

For filling and serving

250 g dulce de leche
Icing sugar, for dusting (optional)
Whipped cream or vanilla ice cream (optional)

Method

15 mins prep20 mins cook55 mins total

Combine the flour, sugar and salt in a mixing bowl. Make a hollow in the middle, add the eggs and begin whisking, drawing in the flour while gradually pouring in the milk. Continue until you have a smooth, pourable batter.
Whisk in the 25 g melted butter once it has cooled. Strain into a jug if any flour lumps remain, then cover and leave for 20 minutes.
Warm a 20 cm non-stick frying pan over a medium heat. Brush with a trace of extra butter and wipe away any excess so the base is lightly coated.
Add about 3–4 tbsp batter and immediately rotate the pan to cover its base with a thin, even layer. Use a little less or more batter as needed for your pan.
Let the pancake cook for 60–90 seconds, until the top has set and the rim loosens from the pan. Slide a thin spatula underneath, turn it over and cook for another 20–40 seconds, just until lightly coloured.
Slide onto a plate and cover with a clean tea towel to keep it soft. Cook the remaining batter in the same way, renewing the light coating of butter whenever needed.
If the dulce de leche is difficult to spread, warm it gently until softer. Divide it between the pancakes, spreading approximately 1–2 tbsp over each and keeping the edges clear. Roll into cylinders or fold into quarters.
Serve warm, with optional icing sugar and a spoonful of cream or vanilla ice cream.

Notes

The batch makes approximately 8–10 pancakes, enough for four people. The 55-minute total includes a 20-minute batter rest; the cooking time depends on your pan size and how quickly you work through the batch.

If the batter spreads sluggishly, whisk in 1–2 tbsp extra milk. Use the first pancake to judge the heat and portion size before cooking the rest.

For a fruitier filling, add sliced banana alongside the dulce de leche, or serve fresh raspberries or strawberries on the side. A little orange zest or vanilla also works well in the batter.

Keep unfilled pancakes covered in the fridge for up to 2 days, with baking paper between the layers. Warm them gently in a frying pan before filling; filled pancakes are nicest straight away.

About this recipe

A soft pancake wrapped around a generous spread of dulce de leche makes a simple dessert with plenty of caramel flavour. These panqueques are cooked thinly, with lightly golden patches and tender edges that fold without breaking.

Give the batter a short rest before cooking, then keep each pancake covered while you finish the batch. Fill them just before serving and add berries, cream or vanilla ice cream if you fancy something alongside. Use a lightly greased pan and swirl each portion of batter into a thin layer. Stack the cooked pancakes under a cover to keep them flexible, then spread the filling while they are still easy to roll.