The warm pancakes combined with the oozing dulce de leche make the perfect combination for lifting one’s soul.






Skill level

Average: 2.8 (2 votes)


  • 250 ml (8½ fl oz/1 cup) full-cream (whole) milk
  • 2 eggs
  • 2 tbsp melted butter, plus extra for cooking
  • 150 g (5½ oz/1 cup) plain (all-purpose) flour
  • ½ tsp baking powder
  • 275 g (9½ oz/1 cup) dulce de leche (recipe here)
  • icing (confectioner's) sugar, to serve
  • 12 small strawberries, hulled and sliced, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 1 hour

1. Combine the milk, eggs and melted butter in a bowl. Combine the flour and baking powder in another bowl and make a well in the centre. Pour the milk mixture into the well and stir until well combined and smooth. Cover and set aside for 1 hour.

2. Heat a large non-stick frying pan over medium–high heat and brush with a little butter. Add 125 ml (4 fl oz/½ cup) of the batter to the pan and swirl until the batter forms a thin 20 cm (8 in) pancake. Cook for about 30 seconds, until the top of the pancake forms bubbles and starts to look dry around the edge, then flip the pancake over and cook for another 30 seconds. Slide the cooked pancake onto a plate and cover to keep warm. Repeat to make six pancakes.

3. Spread about 2 tablespoons of dulce de leche down the centre of each pancake, then roll up into a cigar shape.

4. Stack the pancakes on a serving platter, finely sieve the icing sugar over the top and scatter over the strawberries. The pancakes can also be served with whipped cream.


Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99