Classic and Easy Argentinean Recipes for Easter: Pancakes with Dulce de Leche.
Dulce de leche is a confection prepared by slowly heating sweetened milk to create a substance that derives its flavour from the Maillard reaction, also changing colour, with an appearance and flavour similar to caramel.
It is very popular in many Latin American countries.
The most basic recipe calls for slowly simmering milk and sugar, stirring almost constantly, although other ingredients such as vanilla may be added for flavour. Much of the water in the milk evaporates and the mix thickens; the resulting dulce de leche is usually about a sixth of the volume of the milk used.
The transformation that occurs in preparation is caused by a combination of two common browning reactions called caramelization and the Maillard reaction.
Total: 35 min
Prep: 20 min
Cook: 15 min
Yield: 4 to 6 servings
3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
2/3 cup milk
1/3 cup water
1 cup dulce de leche (caramelized condensed milk)*
2 tablespoons melted butter
Sugar, for garnish
Whipped cream, for garnish
Mint sprigs, for garnish
In a bowl combine flour, salt, baking powder, milk, eggs, and water. Stir to combine and refrigerate for 3 to 6 hours.
Preheat oven at 350 degrees F.
Heat a 8-inch non-stick pan. Pour about 3 to 4 ounces of batter into the pan and swirl the pan to coat the pan evenly.
When the edges begin to brown, peel the pancakes from the pan and flip over.
After 30 seconds, remove the pancake from the pan.
When all the pancakes are done, fill them with 1 to 2 tablespoons of dulce de leche and roll them up. Brush with melted butter and sprinkle with sugar.
Warm in oven for 1 or 2 minutes. Remove from oven, sprinkle with sugar, and caramelize with a propane gas torch.
Serve with whipped cream and garnish with mint sprigs.