pancake recipe Who doesn’t like pancakes with dulce de leche? And more if they are with gratin sugar on top! I think if someone tells you they don’t like them, you have to be suspicious … This recipe is very easy but there is no way I can remember the quantities, that’s why I always ask my mom, who I must say makes high pancakes.
There are standard quantities but the recipe has a large share of “by eye” because it depends on the size of the eggs you use and the humidity of the flour, for example.
Flour: 4 to 5 tablespoons
Milk: ¼ to ½ cup
Melted butter: 2 tablespoons
Salt: 1 pinch
Dulce de leche … can range from 300 grams to a kilo, right? Melted butter to make pancakes: the amount you need.
12 Valuable Lessons About Pancake Recipe That You’ll Never Forget
I have all the ingredients at room temperature, the preparation will be easier for you. Beat the eggs in a bowl with the pinch of salt and add the flour until you have no lumps and the dough is dense as a thick cream. See if you need more or less flour than the recipe says. Add the milk little by little, while you mix, until there is a light preparation, but it does not run too much.
Add the melted butter, mix, cover the preparation and take it to the fridge to rest for half an hour (the flour of the dough at the break is hydrated, so if it is thicker you can add a little more milk to make it run well ).
After half an hour has passed, start cooking the pancakes. In a frying pan, better if it is specific for pancakes – if not, the flattest you have and Teflon – brush with melted butter and pour a little of the pancake mixture (1 small spoon, 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 that it will work out for you: it always comes out a little ugly and in the third one you are going to grab your hand. The good thing is that the first and second are always 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 a roll: I put 2 or 3 large tablespoons of dulce de leche on one end of the pancake without reaching the edges ( I prefer the pastry chef because he is the most banked in the oven, but each one has their favorite dulce de leche and it is a reason for war).
Fold the pancake over the dulce de leche, the bottom end and the sides, and then roll it like a pionono. Place them in a baking dish a little bit buttered and sprinkle with sugar on top. Take them to a very strong oven so that the sugar is gratinated and then tell me all the applause you get! Tip: If you have leftover cooked pancakes, do not fill them, they will last you a month if you keep them in the freezer tightly 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 and you’re done!