Name: Pancakes with Dulce de Leche
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Cuisine: argentinean
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

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.

Cook’s Note

*Available at many specialty markets

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.

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