Panqueques de Dulce de Leche Recipe – Food from the Americas
Panqueuques de Dulce de Leche is the national dessert of Argentina, but is also much loved in other parts of South America such as Brazil. It is basically a crepe or pancake with ‘dulce de leche’. Dulce de leche can be eaten as solid dessert directly or as a dessert spread in a more liquid variety. The longer you cook it for, the more solid the dulce de leche becomes. In this case, we want it to be of the more spreadable variety.
Panqueques de Dulce de Leche Recipe
2 cups all-purpose flour
3 cups milk
Dulce de Leche – condensed milk boiled for 1.5-2 hrs – see instructions below
Dulce de Leche
For this recipe, you need the spreadable version of dulce de leche. For this you need 1 can of sweetened condensed milk.
1. Remove label off the can
2. Poke 2 holes at the top of the can by using a can opener
3. Cover the lid tightly with aluminium foil
4. Place the tin of condensed milk into a pot, with the holes that you have poked facing upwards
5. Fill the pot with water, until it reaches 1 inch below the top of the tin
6. Cook for 1.5 to 2 hours. Make sure you watch the tin and the water, and refill the water during the 1.5-2 hours when necessary.
DANGER – HAZARD ALERT: Please note that a lot of recipes state that you should put the entire tin without poking holes into the pot of water. If you are making dulce de leche, please follow the method that I am using – not poking holes on the top of the can will cause the can to burst.
1. Whisk together the flour, milk, and eggs
2. Heat a frying pan in high. Add butter or oil and let it melt.
3. Pour a thin layer of batter and make sure it reaches the sides of the saucepan… or whatever you are comfortable with.
4. When it starts to brown or dry, flip it over and cook it on the other side.
5. Remove and spread with the dulce de leche mix that you’ve made.
6. Roll the pancake like you would a cigar and serve hot.
I was a bit worried about boiling a tin can of condensed milk so I am glad it worked out all ok! I was worried that the can was going to blow up in my kitchen – like, I was second guessing myself whether I had made a big enough hole or not. Fortunately nothing was splattered all over the kitchen! *phew!*
The dulce de leche tastes a bit like caramel, but a sweeter, less smooth version of it. Mind you, I don’t eat caramel that often so I could be wrong. Either way, it’s a very nice and sweet dessert fit for sweet tooths!