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Argentinian Pancakes Will Change How You Breakfast

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Argentinian Pancakes Will Change How You Breakfast

Ingredients

3 large eggs
2 cups milk
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
Dulce de leche in traditional or dark chocolate

To make

Pancakes are one of Gaston's signature dishes. If you ask them to share their pancake recipe, they'll quickly respond “" It's easy. Three-two-one: three eggs, two cups of milk, and one cup of flour."Like my grandmother Dorita, Gaston's recipes are often vague. Fortunately, I grew up in a kitchen with ambiguous directions and inaccurate dimensions-punyados, dedos, pizza, and poquitos (handfuls, fingers, pinches, and small pieces). For Argentines, these pancakes are the same as pancakes for the French, only a little thicker, lighter and more lush. Pancakes are simple, easy to prepare, and nice to serve; just remember that you need to wait a few hours for the dough to cool down. After spreading the dulce de leche, the pancakes can be shaped differently depending on your personal preferences. We choose between a "cigarette", which is filled and rolled up in a cylinder, or a "quarter moon", which is beautifully folded and prepared by spreading the filling on half a pancake and turning it over once, and then again. For breakfast, Gaston serves pancakes with dulce de leche and jam; for lunch, he fills them with soft cheese and dulce de leche; and for a special dessert, he fills them with dulce de leche and then sprinkles them with rum and caramelized sugar.Casseroles with fillings Note: An empty stack of casseroles wrapped in plastic wrap can be stored in the refrigerator for up to 3 days. Spread with dulce de leche before serving.Excerpt from Dulce de Leche. Copyright © 2017 Josephine Caminos Oriya. Published by Burgess Lea Press, a division of Quarto Group.
Whisk the eggs, milk, flour, melted butter, sugar and salt in a blender and blend for 30 seconds or until smooth. Scrape the mixture off the sides of the blender and repeat if necessary. Cover and refrigerate for at least 1 hour (preferably 2 hours) and up to 24 hours.If the cooled dough has separated, gently mix it until it is smooth. Lightly oil a 6-or 7-inch nonstick skillet and heat over medium-high heat until tender.Remove the pan from the heat and pour in 2-3 tablespoons of batter, tilting and rotating the pan to coat the surface. Return the pan to the heat and cook the pancakes until they are almost dry on top and lightly browned around the edges, about 1 minute. Cut the edges with a spatula and, using your fingers or a spatula, turn the pancake upside down and cook on the other side for about 15 seconds, or until lightly browned. Prepare more pancakes from the remaining dough in the same way, smearing the mold with butter (we remove the paper from the butter bar and wipe the pan with it), as necessary, and stack the pancakes after they are cooked.Spread the top of each pancake with about 2 teaspoons of dulce de leche and roll or shape as desired.
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  Published: 11/20/2023 7:51 PM

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