Simple recipe for making pancakes with dulce de leche

Who does not like pancakes with dulce de leche?  And more if they are with sugar gratin on top! I think that if someone tells you that they do not like you, you have to distrust …   This recipe is very easy but there is no way I can remember the quantities, that’s why I always ask my mom, I must say she makes high pancakes.

There are standard quantities but the recipe has a large “eye” because it depends on the size of eggs you use and the humidity of the flour , for example.

Ingredients for pancakes for 6 to 8 pancakes

  • Flour: 4 to 5 tablespoons
  • Eggs: 2
  • Milk: ¼ to ½ cup
  • Melted butter: 2 tablespoons
  • Salt: 1 pinch
  • Step by step to make pancakes with dulce de leche
  • Dulce de leche … can vary from 300 grams to a kilo, right? Melted butter to make the pancakes: the amount you need.

I have all the ingredients at room temperature, it will be easier for you to prepare. 

 Beat in a bowl the eggs with the pinch of salt and add the flour until there are no lumps and the dough is thick as a thick cream. Look if you need more or less flour than the recipe says.
Add the milk little by little, while you are mixing , until it is a light preparation, but do not run too much.
Sumale the melted butter, mix, cover the preparation and take it to the refrigerator to rest for half an hour (the flour of the dough in the rest is hydrated, so if you have more thick you can add a little more milk to run well ).
Once the half hour has passed, start cooking the pancakes . In a pan, better if it is specific for pancakes – if not, the flattest one you have and Teflon – brush with melted butter and pour a bit of the pancake mixture (1 small ladle, approximately). Turn the pan, so the dough reaches all the edges; the pancake has to be finite, so keep in mind what the previous step says.
Cook 1 minute or less on each side . Do not worry that the first pancake there is no way to get it right: it always comes out a little ugly and in the third you’re going to grab your hand. The good thing is that the first and second always remain for the cook??
As you cook them, reserve them stacked on a plate .
Once all the pancakes are ready, I like to fill them in the form of a roll: I put 2 or 3 large spoons of dulce de leche on one end of the pancake without reaching the edges (I prefer the pastry maker because it is more in the oven , but everyone has their favorite milk candy and is a cause of war).
Fold the pancake over the dulce de leche, the lower end and the sides , and then roll it up as if it were a pionono.
Arrange them in a baking dish slightly greased and sprinkle with sugar on top. Take them to a very strong oven so that the sugar is gratified and then tell me all the applause you take!
If you have plenty of cooked pancakes do not fill them, they last a month if you keep them in the freezer well covered and separated with freezer paper . When you want to eat them, take them out of the freezer, wait for them to thaw, fill them up and that’s it!

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