Panqueques de Dulce de Leche
Panqueques de Dulce de Leche Recipe from Argentina
Introduction
Panqueques de Dulce de Leche, also known as Dulce de Leche Pancakes, are a delicious and indulgent treat that originated in Argentina. These pancakes are filled with sweet and creamy dulce de leche, a caramel-like spread made from sweetened milk. They are perfect for breakfast, brunch, or dessert.
History
Panqueques de Dulce de Leche have been a popular dish in Argentina for many years. The combination of fluffy pancakes and rich dulce de leche is a match made in heaven. This recipe has been passed down through generations and is a beloved treat in Argentine households.
Ingredients
- 2 cups all-purpose flour
- 3 cups milk
- 2 eggs
- dulce de leche
- butter
How to prepare
- In a blender, mix flour, milk, and eggs. Blend until well combined.
- Heat a frying pan over high heat. Add a pat of butter and let it melt.
- Pour a thin layer of batter onto the hot frying pan, making sure it reaches all corners.
- Cook until the edges start to brown and become slightly crispy. Then, flip the pancake and cook for another minute on the other side.
- Remove the pancake from the pan and spread dulce de leche on top. Roll it up like a cigar.
- Serve the pancake hot.
- Feel free to add any filling of your choice, such as chocolate drizzle or banana puree with brown sugar. Enjoy!
Variations
- Add a sprinkle of cinnamon to the batter for a warm and spicy flavor.
- Top the pancakes with fresh berries or sliced bananas for a fruity twist.
- Drizzle chocolate sauce over the pancakes for a chocolatey treat.
Cooking Tips & Tricks
Make sure to blend the batter until smooth to ensure a light and fluffy pancake.
- Use a non-stick frying pan to prevent the pancakes from sticking.
- Be generous with the butter when frying the pancakes for a crispy edge.
- Roll the pancakes while they are still warm to help the dulce de leche melt and spread evenly.
Serving Suggestions
Serve Panqueques de Dulce de Leche with a sprinkle of powdered sugar and a dollop of whipped cream for an extra decadent touch.
Cooking Techniques
Use a blender to ensure a smooth and lump-free batter.
- Cook the pancakes on high heat for a crispy edge.
- Roll the pancakes while they are still warm to help the dulce de leche melt and spread evenly.
Ingredient Substitutions
You can use whole wheat flour instead of all-purpose flour for a healthier option.
- Substitute almond milk for regular milk for a dairy-free alternative.
- Use coconut oil instead of butter for a vegan option.
Make Ahead Tips
You can make the pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking the pancakes.
Presentation Ideas
Serve Panqueques de Dulce de Leche on a platter with a dusting of powdered sugar and a drizzle of caramel sauce for an elegant presentation.
Pairing Recommendations
Pair Panqueques de Dulce de Leche with a hot cup of coffee or a glass of cold milk for a delicious breakfast or dessert.
Storage and Reheating Instructions
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on a skillet until warm.
Nutrition Information
Calories per serving
Each serving of Panqueques de Dulce de Leche contains approximately 250 calories.
Carbohydrates
Each serving of Panqueques de Dulce de Leche contains approximately 30g of carbohydrates.
Fats
Each serving of Panqueques de Dulce de Leche contains approximately 10g of fats.
Proteins
Each serving of Panqueques de Dulce de Leche contains approximately 6g of proteins.
Vitamins and minerals
Panqueques de Dulce de Leche are not a significant source of vitamins and minerals.
Alergens
Panqueques de Dulce de Leche contain dairy, eggs, and gluten.
Summary
Panqueques de Dulce de Leche are a delicious treat that is high in carbohydrates and fats. They are best enjoyed in moderation as a special indulgence.
Summary
Panqueques de Dulce de Leche are a delightful and indulgent treat that is perfect for any occasion. These pancakes are easy to make and can be customized with your favorite fillings. Enjoy them for breakfast, brunch, or dessert for a sweet and satisfying treat.
How did I get this recipe?
I vividly recall the moment I first laid eyes on this recipe for Panqueques de Dulce de Leche. It was a warm summer day, and I was visiting my dear friend Rosa in her cozy kitchen. The air was filled with the scent of cinnamon and vanilla, and I could hear the sizzle of the frying pan on the stove.
Rosa, a talented cook with a flair for traditional Argentine cuisine, had just returned from a trip to her hometown of Buenos Aires. She brought back with her a treasure trove of recipes handed down through generations of her family. As she sifted through a stack of yellowed papers, she pulled out a worn, stained piece of parchment and handed it to me with a knowing smile.
"María," she said, her eyes twinkling with excitement, "this is a recipe for Panqueques de Dulce de Leche, a beloved dessert in Argentina. I thought you might like to try your hand at making it."
I eagerly scanned the ingredients and instructions, my heart soaring with anticipation. The recipe called for simple, humble ingredients – flour, eggs, milk, sugar – but it was the addition of dulce de leche, a thick, caramel-like spread made from sweetened condensed milk, that set it apart. I had heard of dulce de leche before but had never tasted it, let alone attempted to make it myself.
Rosa must have sensed my hesitation, for she reassured me with a gentle pat on the shoulder. "Don't worry, María. I will teach you how to make dulce de leche from scratch. It is easier than you think, and the results are truly magical."
And so, under Rosa's expert guidance, I learned the art of making dulce de leche. We poured cans of sweetened condensed milk into a heavy-bottomed pot and set it over a low flame, stirring constantly with a wooden spoon. As the milk simmered and thickened, it took on a rich, golden hue, transforming into a velvety, luscious caramel sauce.
The aroma that wafted through Rosa's kitchen was intoxicating, a sweet symphony of caramelized sugar and creamy milk. I couldn't resist dipping a spoon into the pot and tasting a spoonful of the warm dulce de leche. The flavor was unlike anything I had ever experienced – rich, decadent, with a hint of smoky sweetness that lingered on my tongue.
Once the dulce de leche had cooled, Rosa showed me how to use it to fill and roll the panqueques. We spread a generous spoonful of the caramel sauce onto each delicate pancake, then rolled them up into tight cylinders. The panqueques were then arranged on a platter and dusted with powdered sugar, creating a picture-perfect dessert that was as beautiful as it was delicious.
As I took my first bite of the Panqueques de Dulce de Leche, I was transported back to Rosa's kitchen in Buenos Aires, surrounded by the warmth and love of her family. The flavors danced on my palate, a symphony of sweet, creamy dulce de leche and tender, buttery pancakes. It was a moment of pure bliss, a taste memory that I would carry with me for the rest of my days.
Since that fateful day in Rosa's kitchen, I have made Panqueques de Dulce de Leche countless times, each batch more delicious than the last. I have shared the recipe with friends and family, passing down the tradition of this beloved Argentine dessert to the next generation. And every time I make it, I am reminded of the joy and camaraderie that come from sharing a meal with loved ones, and the power of a simple recipe to bring people together in laughter and love.
So here's to Panqueques de Dulce de Leche, a cherished recipe that holds a special place in my heart. May it bring you as much joy and happiness as it has brought me over the years. ¡Buen provecho!