We’re back with another installment from the World Cup of Pancakes with some Argentinian Panqueques aka Crepes with Dulce de Leche. If you haven’t had these before, they’re basically slightly eggier crepes with the best caramel sauce EVER.
On their own, the pancakes are pretty plain – neither sweet nor salty, just pancake-y. They’re definitely on the eggy side which makes sense since there’s an extra egg yolk in the batter. I also cooked these pancakes slightly on the thicker side so they would stand up to the dulce de leche better.
Oh dulce de leche. You sweet sweet sauce. If you’ve never had DDL (oh, I went there) it’s like the caramel sauce of your dreams. Sweeter and with more depth than your average caramel sauce, there’s a reason why many people in Latin America LOVE their dulce. I followed the recipe from Smitten Kitchen, which was so good, I’m just going to send you directly over there. For reals, though, do everything she tells you to do…it’ll be delicious.
(your basic DDL ingredients: sugar, baking soda, water, salt, cinnamon, vanilla bean, and milk (not pictured))
The combination of a slightly fluffy eggy crepe and dense sweet sauce is magical. Even the roomie who hates caramel somewhat begrudgingly devoured a pancake. I’m telling you, make these and eat them! Even if you don’t feel like making your own DDL, most stores sell it by the jar, and once you pop…you just can’t stop!
(original recipe from Buenos Aires Foodies) – makes 6 pancakes.
3/4 C flour, sifted
1 Tbs granulated sugar
1/2 tsp salt
2 eggs + 1 egg yolk
3/4 C milk
1/4 C water
1/2 C Dulce De Leche
Sift together the flour, sugar, and salt. Whisk in the milk and water to the flour mixture.
In a separate bowl, whisk together the eggs and yolk until well combined.
Whisk the egg mixture into the flour-milk mixture until totally combined. Get out all the lumps! Cover the batter with plastic wrap (press the plastic directly onto the batter so now film can develop) and let sit for 20 minutes in the fridge.
Cook 1/4 C batter at a time in a small frying pan over medium low heat. Melt a little bit of butter in the pan to keep the pancakes from sticking – you may need to re-butter about half way through.
Make sure to swirl the batter in the pan so that the whole bottom is covered. Cook for about 2 minutes, until the top is dry. Flip and cook for another 30 seconds-1 minute.
Slide the pancake out of the pan, spread about 1 Tbs of dulce de leche down the middle of the pancake, roll it up, and repeat!
Adjust the amount of DDL to your taste, but be forewarned, it can be very sweet and maybe even overwhelming (in the best way possible)