In Argentina and other South American countries we know them as pancakes, but they exist under other names in other regions of the world. Crêpes In France and other European countries, pancakes in Galicia, friquelos in Asturias, crespell in Italy, pannenkoeken in the Netherlands and Belgium pfankuchen in Germany, and so on ad infinitum and beyond. The difference between one and the other is not very noticeable; Some vary in their flour ratio, others substitute milk for other liquids, some do not contain eggs, some are sweet and others less so. But the result is the same: a thin, round dough cooked in a pan or griddle filled with a variety of ingredients. Perhaps the difference actually lies in the latter and the moment of consumption of each of them.
While some versions, such as pancakes, are prepared at a specific time of year; and are part of other street meals and snacks, such as pannenkoeken Or Crêpes, Pancakes are prepared year-round, eaten as a dessert and filled, in most cases and how could it be otherwise, with dulce de leche. They are usually eaten hot and there are some who like to finish them off with sugar on top, something that sounds like an instant glucose spike -and it is-, but it also gives it an interesting crunchy touch. gives.
It is a classic dessert on the menus of Argentine restaurants and bodegons, as well as a regular in home recipe books. We love pancakes so much that we have a pancake maker, a very low-sided, non-stick pan often sold with a ladle that holds just the right amount of batter to make the perfect pancake. One last curiosity: It is often said that the first pancake that is cooked goes bad and is discarded (and yes, in my experience, it is).
Difficulty
If you don’t have a pancake maker with a ladle, figure out the right thickness.
Component
Makes for 10-12 pancakes in a 20 cm diameter pan
- 125 grams wheat flour
- 300 ml milk
- 2 eggs
- 1 tsp sugar
- ½ tsp salt
- 15g melted butter + a little extra to prevent sticking
- Dulce de leche for filling (amount as per taste)
Preparation
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Using a glass or hand mixer, beat flour with eggs, milk, melted butter, sugar, and salt. If doing by hand, beat the dough with a fork with the eggs, butter, sugar, salt, and half the milk. When the mixture becomes smooth, add the rest of the milk. It is important that the mixture is homogeneous and smooth. Cover and keep it in the fridge for an hour.
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Heat a nonstick skillet on medium heat. Spread a little butter over the entire surface. Pour a spoonful of the mixture and shake the pan so that the batter covers the entire surface (for a pan with a diameter of 20 cm, calculate about 30 ml of batter per pancake). When the edges are cooked, turn it over with the help of a ladle. When the pancake comes off easily when you shake the pan and its color turns light yellow, it is done.
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Repeat this operation until the entire mixture is over. Add butter from time to time if necessary.
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Spread the pancakes with dulce de leche and roll them up. Serve hot alone, sprinkled with sugar or with ice cream or cream.
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