Argentinian Pancakes Will Change How You Breakfast

Panqueques are one of Gastón’s specialties. Should you ask him to share his pancake recipe, he’s quick to answer, “It’s easy. Three-two-one: three eggs, two cups of milk, and one cup of flour.” Like my Grandma Dorita's, Gastón’s recipes are often vague. Fortunately, I was brought up in a kitchen with ambiguous directions and inexact measurements—puñados, dedos, pizcas y poquitos (handfuls, fingers, pinches and little bits). These panqueques are to the Argentine what crêpes are to the French, but slightly thicker, lighter and fluffier. Panqueques are simple, easy to make, and fun to serve; just remember that you’ll need to wait a few hours for the batter to chill. After spreading with dulce de leche, panqueques may be shaped in a variety of ways depending on one’s own personal preference. We choose between the cigarette, which is filled and rolled like a cylinder, or the quarter-moon, folded with panache and made by spreading the filling on half of the panqueque and folding it over once then again. For breakfast, Gastón serves panqueques with dulce de leche and jam; for lunch, he fills them with soft cheese and dulce de leche; and for a special dessert he stuffs them with dulce de leche then flambés them with rum and caramelized sugar.Panqueques con Dulce de LecheNote: The unfilled stack of panqueques keeps, wrapped in plastic wrap, in the refrigerator for up to 3 days. Spread with dulce de leche just before serving.Excerpted from Dulce de Leche. Copyright © 2017 by Josephine Caminos Oría. Published by Burgess Lea Press, an imprint of The Quarto Group.