Fluffy Argentine pancakes generously filled and topped with dulce de leche — a simple national treat.
Dulce de leche is Argentina's most beloved ingredient, appearing in cakes, alfajores, ice cream, and crepes. These thick, pillowy pancakes are a weekend breakfast staple, finished with generous spoonfuls of the rich caramel spread. Made in minutes with pantry staples, they capture the sweet soul of Argentine home cooking.
Serves 2
Whisk together flour, baking powder, sugar and salt. Mix egg, milk and butter separately, then fold into dry ingredients until just combined. A few lumps are fine.
Heat a lightly buttered non-stick pan over medium heat. Pour ¼ cup batter per pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook 1 more minute.
Stack pancakes and top generously with dulce de leche. Optionally add a sprinkle of sea salt to highlight the caramel.
Dulce de leche is sold in most supermarkets or Latin food stores.
Rest batter 5 minutes before cooking for fluffier results.
Add sliced banana between layers.
Use whipped cream alongside the dulce de leche.
Pancakes best eaten immediately. Dulce de leche keeps refrigerated for months.
Per serving (400g) · 2 servings total
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