Recipe Argentinian Pancakes

Panqueques de Dulce de Leche

Maybe these are the pancakes you would want to serve on the International Pancake Day february 9 ?

Danish recipe below.

Panqueques de Dulce de Leche

Dark Chocolate Sauce


·         160ml heavy whipping cream

·         120ml light corn syrup or glucose

·         45g dark brown sugar

·         15g non-sweetened cocoa powder

·         ¼ tsp sea salt

·         65g 70% dark chocolate, chopped, divided in half

·         2 tbsp unsalted butter

·         1 tsp vanilla extract or vanilla sugar 


1.   In a little saucepan over medium-high heat, bring the cream, glucose, brown sugar, cocoa powder, salt and 50g of the chocolate to a boil. Reduce the heat to medium-low, and cook for 3-4 minutes, stirring occasionally.

2.   Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla, stirring until smooth. Let cool for 20 to 30 minutes before using. Store in a jar in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it’s pourable but still thick.


Dulce de Leche 


·         1 can sweetened, condensed milk



1.   Preheat oven to 225°C and bring a large kettle of water to a boil.

2.   Pour the contents of the can of sweetened, condensed milk into a shallow baking dish. Cover tightly with aluminum foil and place the baking dish in a large roasting pan. Place the roasting pan on an oven rack and pour boiling water into it, until the water reaches halfway up to the sides of the baking dish.

3.   Bake in the middle of the oven for 2 hours.

4.   Take the roasting pan out of the oven and leave it to cool to room temperature before removing the aluminum foil. Once the dulce de leche has cooled, stir until smooth. Can be stored tightly covered in the refrigerator for up to 3 weeks.


Panqueques / Argentinian Pancakes


·         170g wheat flour

·         2 tbsp sugar

·         1 tsp salt

·         4 eggs

·         2 egg yolks

·         340ml milk

·         120ml water

·         Butter for the pan 


1.   Sift flour, sugar, and salt into a bowl. Add the eggs and egg yolks and beat using a hand mixer.

2.   In a separate bowl, mix the milk with the water and slowly pour the milk into the flour. Beat well.

3.   Heat a 6 inch non-stick pan up over medium-high heat and put a little piece of butter on the pan to melt. Add a scoop of pancake batter to the pan while tilting it in order to cover the pan’s surface. Bake until the edge turns low brown. Flip the pancake and let it bake for another 5-10 seconds. Repeat with the remaining batter. Is served rolled up with dulce de leche inside, and drizzled with chocolate sauce.


Mørk Chokoladesovs


·         160ml 38% piskefløde

·         120ml glucose

·         45g brun farin

·         15g usødet kakaopulver

·         ¼ tsk havsalt

·         65g 70% mørk chokolade, hakket

·         2 spsk usaltet smør

·         1 tsk vaniljeekstrakt eller vaniljesukker

1. I en lille gryde bringes fløde, glukose, brun farin, kakaopulver, salt og 50 g af chokoladen i kog ved middel-høj varme. Reducer varmen til middel-lav, og kog i 3-4 minutter under jævnlig omrøring.
2. Fjern gryden fra varmen og tilsæt den resterende chokolade, smør og vanilje. Rør i gryden indtil sovsen er glat. Lad den afkøle i 20 til 30 minutter, før den bruges. Kan opbevares i syltetøjsglas i køleskabet i op til 2 uger. Sovsen varmes op i 30 sekunder til 1 minut, indtil den kan hældes men stadig tyk.


Dulce de Leche


·         1 dåse kondenseret mælk 

1. Forvarm ovnen til 225°C og bring en stor kedel med vand i kog.
2. Hæld den kondenseret mælk i et lille, lavt fad. Læg et stykke aluminiumsfolie over, stram til, og placer fadet i en stor bradepande. Sæt bradepanden på nederste rille i  ovnen og hæld det kogende vand ned i bradepanden, indtil vandet når halvvejs op på siden af fadet.
3. Bag midt i ovnen i 2 timer.
4. Tag forsigtigt bradepanden ud af ovnen og lad den køle af til stuetemperatur, før du fjerner aluminiumsfolien. Når dulce de lechen er afkølet, piskes den indtil den er glat. Kan opbevares i et syltetøjsglas i køleskabet i op til 3 uger.


Panqueques / Argentinske Pandekager


·         170g hvedemel

·         2 spsk sukker

·         1 tsk salt

·         4 æg

·         2 æggeblommer

·         340ml mælk

·         120ml vand

·         Smør til panden

1. Sigt mel, sukker og salt ned i en skål. Tilsæt æg og æggeblommer og pisk massen med en håndmikser.
2. I en anden skål blandes mælk og vand og hældes langsomt ned i massen. Pisk godt.
3. Varm en lille pande op ved middel-høj varme og sæt et lille stykke smør på panden og lad det smelte. Hæld en skefuld pandekagedej på panden, mens panden tiltes for at dække hele pandens overflade. Når kanten er brun, vendes pandekagen og bages i 5-10 sekunder. Gentag med den resterende dej. Serveres rullet med dulce de leche indeni, og chokoladesovs hældt op over.

Author: Camilla Hilbrands

Camilla formed the company At Work A/S in 1992 at the age of 20 and has been active as a wellbeing expert ever since. She has followed and been involved in creating the development within health and wellbeing in the workplace from its modest beginnings at the start of the 1990s, and she has, among other things, been an expert at National Centre for Workplace Health Promotion (Nationalt Center for Sundhedsfremme på Arbejdspladsen). Camilla is an experienced leader, teacher and speaker and spends most of her time developing and arranging courses and concepts that aim at increased wellbeing for individuals and groups. Creativity, honesty and social intelligence are Camilla’s strong points, and in addition to this she is known for her passion for and book about pancakes. Her focus is basically resource-oriented and innovative and her tal and workshops are based on the most recent research in the fields of positive psychology, neuroscience and behavioural science. Camilla is an informal and humorous speaker, and with her solid professional background she always leaves her audience with aha moments and specific tools they can use straight away. Camilla is an active participant and networker at various conferences, including TED conferences, and in addition to this she has been enrolled as a member of Richard Branson’s “Change Makers and Rule Breakers”, and she is a strong supporter of the motto: Be the change you wish to see in the world.

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