Panqueques con Dulce de Leche

Ingredients

Instructions

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.

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.

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.

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.

Nutrition per serving

Notes

• •For extra-soft texture, do not press down on the panqueques after flipping.
• •If your dulce de leche is very thick, stir in 1 to 2 teaspoons of warm milk to loosen it slightly.
• •Serve with sliced banana or strawberries if you want a fresher contrast to the sweetness.
• •These are best eaten warm, straight from the pan.

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