Dulce de Leche Pancakes

Ingredients

While the original Argentinian dulce de leche is typically enjoyed on its own or as a filling for pastries, this adaptation incorporates it into Dutch pancakes. The Dutch pancakes are thinner and larger than traditional American pancakes, allowing for a generous amount of dulce de leche to be spread evenly throughout the pancake. This fusion of flavors creates a unique and delicious dish. We alse have the original recipe for Dulce de leche, so you can check it out.

• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 2 tbsp sugar 2 tbsp sugar
• 1/2 tsp baking powder 1/2 tsp baking powder
• 1/4 tsp salt 1/4 tsp salt
• 2 large eggs 2 large eggs
• 300ml (1 1/4 cups) milk 300ml (1 1/4 cups) milk
• 1 tsp vanilla extract 1 tsp vanilla extract
• Butter, for greasing the pan Butter, for greasing the pan
• Dulce de leche, for filling and drizzling Dulce de leche, for filling and drizzling
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 55g, 20g
• Protein: 10g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, beat the eggs. Add the milk and vanilla extract, and whisk until well combined.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms.
4. 4.
   Heat a non-stick frying pan over medium heat and melt a small amount of butter.
5. 5.
   Pour a ladleful of batter into the pan and swirl it around to create a thin, even layer.
6. 6.
   Cook the pancake for about 2 minutes, or until the edges start to turn golden brown. Flip the pancake and cook for an additional 1-2 minutes.
7. 7.
   Transfer the cooked pancake to a plate and spread a generous amount of dulce de leche over the surface.
8. 8.
   Roll up the pancake and drizzle more dulce de leche on top. Repeat the process with the remaining batter and filling.
9. 9.
   Dust the dulce de leche pancakes with powdered sugar before serving.

Treat your ingredients with care...

• Flour — Sift the flour before measuring to ensure a lighter texture in the pancakes.
• Eggs — Use room temperature eggs for better incorporation into the batter.
• Milk — Whole milk works best for a richer flavor, but you can use any type of milk you prefer.
• Dulce de leche — If the dulce de leche is too thick, gently heat it in the microwave or on the stovetop to make it easier to spread.

Tips & Tricks

• For extra flavor, sprinkle some cinnamon or nutmeg into the pancake batter.
• Serve the pancakes with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• If you don't have dulce de leche, you can substitute it with caramel sauce or chocolate spread.
• Make a larger batch of pancakes and freeze the leftovers for a quick and delicious breakfast on busy mornings.
• Experiment with different fillings such as sliced bananas, berries, or chopped nuts to customize your pancakes.

Serving advice

Serve the Dulce de Leche Pancakes warm, either as a decadent breakfast or a delightful dessert. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for an extra treat.

Presentation advice

Stack the filled pancakes on a plate, drizzle some additional dulce de leche on top, and dust with powdered sugar. Garnish with a sprig of mint or a sprinkle of cocoa powder for an elegant touch.