* Exported from MasterCook *
Pancakes, Argentinian
Recipe By : Josephine Caminos Oria
Serving Size : 10 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Low Fat Pancakes/Waffles
Posted
Amount Measure Ingredient -- Preparation Method
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3 large eggs
2 cups milk
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
dulce de leche -- Traditional or dark chocolate
Panqueques are one of Gaston'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, Gaston's recipes are often vague.
Fortunately, I was brought up in a kitchen with ambiguous directions
and inexact measurements - punados, dedos, pizcas y poquitos
(handfuls, fingers, pinches and little bits). These panqueques are to
the Argentine what crepes 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, Gaston 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 flambes them with rum and caramelized sugar. Panqueques
con Dulce de Leche Note: 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.
Put the eggs, milk, flour, melted butter, sugar and salt in a blender
and blend for 30 seconds or until smooth. Scrape down the mixture
from the sides of the blender and repeat if necessary. Cover and
chill for at least 1 hour (2 hours is preferable) and up to 24 hours.
If the chilled batter has separated, gently stir it until it comes
back together. Lightly butter a 6- or 7" nonstick pan and heat over
medium-high heat until hot.
Lift the pan from the heat and pour in 2 to 3 tablespoons of batter,
tilting and rotating the pan to coat the surface. Return the pan to
the heat and cook the panqueque until almost dry on top and lightly
browned on the edges, about 1 minute. Loosen the edges with a spatula
and, using your fingers or a spatula, flip over the panqueque and
cook the other side for about 15 seconds, or until lightly browned.
Make more panqueques with the remaining batter in the same manner,
wiping the pan with butter (we peel back the paper on the stick of
butter and wipe it on the pan), as needed, and stacking the
panqueques after they are cooked.
Spread the top of each panqueque with about 2 teaspoons of dulce de
leche and fold or shape as desired.
S(Internet address):
https://www.myrecipes.com/recipe/argentinian-pancakes-will-change-how-you-breakfast
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Per Serving (excluding unknown items): 107 Calories; 3g Fat (27.5%
calories from fat); 5g Protein; 14g Carbohydrate; trace Dietary
Fiber; 70mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain(Starch);
0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 0409