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Panqueques – Dulce de Leche & Apple Pancakes

Francis Mallmann

Lesson time 10 min

“It’s tempting. It’s full of desire. And they’re both very sweet.” – Francis Mallmann. In Argentina, panqueques are generally thin crepes and served as dessert with dollops of dulce de leche. Francis teaches how to make two different panqueque desserts on the plancha that make him “very happy”: Dulce de Leche Pancakes and Granny Smith Apple Pancakes. While Francis serves this for dessert, you can mix things up and surprise your family with a deliciously sweet panqueque breakfast.

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Preview

– Pancakes, this is a different batter than the one we use regularly. It’s a bit more heavy, because it needs, it will take the heat of the Plancha. And obviously, you will have the exact recipe of it, but I will do mine by heart, because I like that. Even my chocolate cake, I always do it by heart. So I’m gonna put some eggs to make the batter, some milk, pinch of salt, mix this, and then some flour. Okay, here we have the batter. It’s quite heavy. It’s not as thin as a crepe. So that’s good. Usually leave the batter at night in the fridge the day before, and then you use it. Okay, I’m gonna start cutting the apples, Granny Smith, as they’re acid. We like that. We need that to make a contrast with the sugar. Great, so now we’re gonna go to the Plancha, a little bit of butter, a little bit of sugar now, and the apple. Great, so if you look here, there’s a space in between the apples, and we need that in order to get a consistency, a strength in the pancake so we can flip it, so we don’t want to put the apples together. So if you don’t have a Plancha at home, both pancakes can be done in a cast iron pan in your propane stove, or in a wood stove, or an electric one. This is a very good tool for that. I’m gonna start the dulce de leche one as well. This will be ready like in five minutes. So the idea now is that that it starts melting a bit. Now we let it melt. When the dulce leche starts to move in the corners, It’s ready to eat, because the idea is the dulce leche has to be very hot. This you eat in all the very simple restaurants in Buenos Aires, and in many places of the country, and they do them very, very well. There you go. You see this? I did more carefully, because I want to really get the dough in between all of them, and now we wait till it cooks. So we’re gonna finish now the dulce de leche one. Now we’re gonna burn it. This is a cast iron pan. Ah, this is what we want to see, the dripping of the dulce leche. That makes me so happy. Look at that at. At home, you can do it with a torch, you know, the ones that they use in pastry shops. I’m gonna flip now. It’s delicious, It’s crusty, it has the burnt sugar, very important, on top. It’s tempting, It’s full of desire, and they’re both very sweet.

About the Instructor

Francis Mallmann, the pioneer of open-fire cooking, is South America’s most famous chef and is known for his rustic open-fire cooking style in wild and remote locations. Join the James Beard award-winning author and Chef’s Table star as he brings you on a journey into his kitchen in the Patagonian wild where he teaches you how to master the grill and his Argentine-style barbecue.

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