Hot, hot, hot: Dulche de leche adds a fudgy South American twist to pancakes. Photo: Edwina Pickles
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Ingredients
For pancakes
150g self-raising flour
1 tsp baking powder
Pinch of sea salt
2 eggs, separated
1 tbsp castor sugar
250ml buttermilk or milk
1 tbsp light olive oil or melted butter
1 tbsp butter
Topping
200g dulce de leche (see recipe below in method)*
200g strawberries, trimmed and sliced
1 tbsp icing sugar
100ml running cream
Method
*Dulce de leche
The traditional method of making dulce de leche is to simmer milk, sugar and sodium bicarbonate for about three hours until it thickens into a caramel. Or boil unopened cans of sweetened condensed milk for three hours. Given these can explode if not submerged at all times, the safest method is to cheat. Pour 500 grams of sweetened condensed milk into a shallow, heatproof baking dish. Cover tightly with foil, place in a roasting pan and add hot water to halfway up the pan. Bake at 220C for 1½ hours until golden brown and set firm. Beat with a wooden spoon, transfer to a sterilised jar and store in the fridge.
For pancakes
Sift flour and baking powder into a bowl and mix with salt. In a second bowl, whisk egg yolks, sugar, buttermilk and oil together, then pour into dry ingredients, whisking until mixed but still a bit lumpy.
Rest in fridge for 30 minutes.
Melt a little of the butter in a non-stick pan, and add batter by the heaped tablespoon. Cook until golden, about one minute, then turn and cook other side, about one minute. Add a little more butter and cook remaining pancakes.
To serve, spread pancakes with dulce de leche, scatter with berries, dust with icing sugar and drizzle with cream.
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