Welcome back to yet another month of Blogging marathon. Like every month, even this month I will be doing four weeks, with three posts a week. For the first week, I have chosen the theme South American cuisine. When you look into South American cuisine, the first thing that catches your eyes is the Dulce De Leche. Every country in South America has its own version of Dulce De Leche and the name differs from country to country but the basic recipe remains the same. When coming to savouries, corn breads, Arepas are also there is in every country. Meat plays an important place in Main course. I was browsing through recipes for nearly three days before I finalized three recipes. And when the day came to prepare them, I chose a different recipe. Hehehe! That is how I work. I am so unpredictable.
Coming to today’s recipe, these are pancakes from Argentina. The proportion of ingredients for the pancakes are easy to remember. Three parts eggs, two parts milk and one part flour. Easy, right? Increase or decrease the ingredients as per your needs but keep the proportion same. By eggs, they mean large eggs. And I get only small eggs here. So instead of using 1.5 egg, I used two eggs. The pancakes are super soft and gets done so quickly. The batter is quite thin, like the rava dosa batter. Because of the eggs and milk, they are super rich. The pancakes are smeared with dulce de leche and rolled or folden and served warm. I made these by the time Sruti came home from school, so her after school snacks were ready when she came home.
The Dulce De Leche can be easily made with a condensed milk can immersed in boiling water for an hour, but there is also a recipe that uses milk and sugar. I made it with part milk and part condensed milk, but you need to wait for another two weeks for the recipe. Until then take a look at my older post where I made Dulce De Leche with condensed milk and used it in a sandwich cookie. I also baked three batches of brownies on the same day, but reserved them for the next day, as they needed cooling down. You will see the brownies on the third week this month. At first I made Dulce de leche for this week, but as another week’s theme fitted so well with the recipe, I had to make pancakes and reserve that for later. Yes, a food blogger’s life is definitely like this. But don’t care about behind the scenes, enjoy these pancake rolls virtually and if you have all the ingredients at hand, go to kitchen and try it immediately.
Eggs – 2
Milk – 1 cup
All Purpose Flour/ Wheat Flour – 1/2 cup
Sugar – 1 tbs
Salt – A generous pinch
Dulce De Leche
In a bowl mix together eggs and sugar and whisk until well combined.
Add milk and salt and mix well.
Finally add in the flour and whisk until you get a smooth runny batter.
Heat a tawa and smear it with butter.
Pour a ladle full of batter from the outer circumference so that the runny batter fills the inside of the pancake. Slightly distribute the batter where it is not there.
Cook on low flame until the bottom is slightly browned.
Flip the pancake and cook the other side also.
Remove it on to a board, apply dulce de leche and roll it or fold it.
Serve it warm.
Panqueques con Dulce de Leche - Argentine Pancakes With Dulce De Leche Filling
- Eggs - 2
- Milk - 1 cup
- All Purpose Flour/ Wheat Flour - 1/2 cup
- Sugar - 1 tbs
- Salt - A generous pinch
- Dulce De Leche
- In a bowl mix together eggs and sugar and whisk until well combined.
- Add milk and salt and mix well.
- Finally add in the flour and whisk until you get a smooth runny batter.
- Heat a tawa and smear it with butter.
- Pour a ladle full of batter from the outer circumference so that the runny batter fills the inside of the pancake. Slightly distribute the batter where it is not there.
- Cook on low flame until the bottom is slightly browned.
- Flip the pancake and cook the other side also.
- Remove it on to a board, apply dulce de leche and roll it or fold it.
- Serve it warm.