Dulce de Leche Korean Pancakes

Ingredients

While the original Argentinian dulce de leche is typically enjoyed on its own or as a spread, this recipe adapts it into a filling for Korean pancakes. The addition of Korean pancake batter and cooking techniques gives a unique twist to the traditional dulce de leche, resulting in a delightful fusion dish. We alse have the original recipe for Dulce de leche, so you can check it out.

• 1 cup (240ml) dulce de leche 1 cup (240ml) dulce de leche
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1 large egg 1 large egg
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Butter, for cooking Butter, for cooking

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 60g, 40g
• Protein: 7g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the milk, egg, and vegetable oil.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
4. 4.
   Heat a non-stick pan over medium heat and add a small pat of butter.
5. 5.
   Pour 1/4 cup of the pancake batter onto the pan and spread it into a circle.
6. 6.
   Cook until bubbles form on the surface, then flip the pancake and cook for another minute or until golden brown.
7. 7.
   Repeat with the remaining batter.
8. 8.
   Once the pancakes are cooked, spread a generous amount of dulce de leche onto one pancake and sandwich it with another pancake.
9. 9.
   Serve warm and enjoy!

Treat your ingredients with care...

• Dulce de leche — Make sure to use a high-quality dulce de leche for the best flavor and consistency.
• All-purpose flour — Sift the flour before measuring to ensure a light and fluffy pancake batter.
• Baking powder — Check the expiration date to ensure it is still active.
• Milk — You can use any type of milk, such as cow's milk or plant-based milk, depending on your dietary preferences.
• Vegetable oil — Feel free to use any neutral-tasting oil, such as canola or sunflower oil.

Tips & Tricks

• For extra flavor, you can add a pinch of cinnamon or vanilla extract to the pancake batter.
• Make sure to spread the dulce de leche evenly on the pancakes to ensure a delicious filling in every bite.
• Serve the pancakes warm for the best taste and texture.
• If you prefer a thinner pancake, you can add a little more milk to the batter.
• These pancakes are perfect for breakfast or as a sweet treat for dessert.

Serving advice

Serve the Dulce de Leche Korean Pancakes warm, either as a standalone dessert or as a delightful addition to a brunch spread. Dust them with powdered sugar and garnish with fresh berries for an extra touch of elegance.

Presentation advice

Arrange the filled pancakes on a serving platter, stacking them slightly to showcase the layers of dulce de leche. Drizzle some additional dulce de leche on top and sprinkle with crushed nuts or chocolate shavings for a visually appealing presentation.