Panqueques with Dulce de Leche
1 (14-oz) can(s)condensed milk
1 tspvanilla extract
1 cupall-purpose flour
2 Tbspgranulated sugar
1 tspbaking powder
·vegetable oil (for greasing pan)
How to Make Panqueques with Dulce de Leche
- Dulce de leche (made in advance):
Heat oven to 425°F with rack in middle. Pour the sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set the plate in a roasting pan and add enough hot water to roasting pan to reach halfway up the side of the pie plate. Bake milk in middle of oven for 45 minutes or until the milk is thickened and reaches a caramel or deep honey color. (Check water level occasionally and add a little more boiling water, if necessary, and continue baking for the full 45 minutes.) Remove pie plate from water bath (being careful not to get splashed from hot water dripping from the pie plate) and let dulce de leche cool, uncovered. Makes about 1 1/4 cups.
The leftover dulce de leche will keep for a couple of weeks if stored in a sealed container and kept in the refrigerator. It’s great stirred into your coffee or hot chocolate or drizzled over vanilla ice cream or plain pound cake.
- For the Panqueques:
Thoroughly beat the eggs in a large mixing bowl until thin and pale yellow. Then add some milk, vanilla, flour, sugar and baking powder.
In a large skillet, heat about 1 Tbsp oil and then pour in about ¼ cup of the panqueque batter and cook for about 2 to 3 minutes or until the edges are golden brown. Turn the panqueques over with a spatula and cook the other side.
- Keep repeating until you’ve used all of the batter.
- To serve, stack 2 or 3 panqueques on a plate, then drizzle a few spoonfuls of dulce de leche on top, and serve immediately.