Recipe courtesy of Jorge Rodriguez

Pancakes with Dulce de Leche

  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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Ingredients

3/4 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

2 eggs

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

Directions

  1. In a bowl combine flour, salt, baking powder, milk, eggs, and water. Stir to combine and refrigerate for 3 to 6 hours.
  2. Preheat oven at 350 degrees F.
  3. 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.

Cook’s Note

*Available at many specialty markets

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