Panqueque de Dulce de Leche

Panqueque de Dulce de Leche

Dulce de Leche

Combine the milk, vanilla pod and sugar in a pot and place on medium heat. When the mixture begins to boil, add sodium bicarbonate. Reduce to low heat and stir occasionally for 3 hours. The result should be light brown and approximately one third of the original volume. Remove from heat, add butter and keep stirring until the temperature drops below 40°C.


Combine the eggs, sugar and flour until smooth. Slowly pour in the milk and continue stirring. Mix in the melted butter. Heat a non-stick pan over a medium-high heat and add oil. Pour approximately 100ml of the panqueque batter into the hot pan and spread evenly. Cook for around a minute, until brown spots appear. Flip and cook for another minute.

To Serve

Spread the panqueque with dulce de leche and roll it loosely. Sprinkle with icing sugar and serve with vanilla bean ice cream and mixed berries.

CHEF’S TIP: When making the panqueque mix, incorporate the milk as slowly as possible to avoid lumps in the mixture

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