Panqueques con Dulce de Leche

Nutrition · per serving

Steps

1. 1

   In a medium bowl, whisk together the plain flour, baking powder, fine sugar, and salt so the raising agent is evenly distributed. In a second bowl or jug, whisk the milk, egg, melted butter, and vanilla extract until smooth.

   120 g plain flour5 g baking powder15 g fine sugar1 g salt180 ml milk1 large egg20 g unsalted butter, melted5 ml vanilla extract
2. 2

   Pour the wet mixture into the dry ingredients and whisk just until no dry patches remain. A few tiny lumps are fine; overmixing can make the panqueques tough instead of fluffy. Let the batter rest for 5 minutes while you heat the pan.

3. 3

   Set a non-stick frying pan or griddle over medium-low heat. Add a little of the unsalted butter and swirl to coat lightly. When the butter foams gently but does not brown, the pan is ready.

   10 g unsalted butter
4. 4

   For each panqueque, spoon about 60 ml batter into the pan. Cook 2 to 3 at a time, depending on pan size, for about 1 1/2 to 2 minutes until bubbles form on the surface and the edges look set. Flip and cook the second side for 1 to 1 1/2 minutes until golden and springy to the touch. Adjust the heat as needed so they colour evenly without burning. Repeat with the remaining batter, adding a little more butter as needed.

   10 g unsalted butter
5. 5

   Warm the dulce de leche briefly for 10 to 15 seconds in the microwave or over very low heat so it spreads easily. Stack the warm panqueques, spreading a generous layer of dulce de leche between each one and a little on top before serving.

   180 g dulce de leche

Origin & History

Panqueques con dulce de leche are a beloved sweet treat in Argentina, where dulce de leche is one of the country's most iconic flavours. While thin crepe-style panqueques are also common, fluffy breakfast-style versions have become a popular home variation for a quick, comforting dessert or merienda.