Breakfast · 30 min · argentinian

Panqueques con Dulce de Leche

If you like all-purpose flour, you’ll love this Argentinian breakfast — 30 minutes from craving to table.

Ingredients

• 1.5 cups All-purpose flour
• 2 cups Milk
• 2 Eggs
• 2 tbsp Sugar
• 3 tbsp Butter
• 3/4 cup Dulce de leche
• 2 tbsp Powdered sugar

Steps

1. Whisk the flour, milk, eggs, sugar, and melted butter into a thin, lump-free batter; rest 15 minutes so the flour hydrates.
2. Heat a lightly buttered skillet over medium and swirl in just enough batter to coat thinly — Argentine panqueques are crepe-thin, not fluffy.
3. Cook 1 minute until the edges lift, flip, and cook 30 seconds more; stack under a towel as you go.
4. Spread each warm panqueque with dulce de leche, roll into a tight cylinder, and dust with powdered sugar before serving.
5. Leftovers keep 2 days refrigerated; rewarm in a dry skillet and the edges crisp back up beautifully.

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