Dulce De Leche Pancakes

Dulce de leche, which translates from Spanish as 'sweet made of milk', boasts origins that remain contested between Argentina and Uruguay, with both nations claiming its creation in the nineteenth century.

This thick, caramel-coloured confection results from the slow reduction of milk and sugar, a technique that likely evolved from colonial Spanish culinary traditions merged with abundant local dairy production. The process requires patience, as the mixture simmers for hours until it achieves its characteristic thick, spreadable consistency and deep amber hue.

Pancakes themselves arrived in Latin America through multiple channels, blending indigenous corn-based flatbread traditions with European wheat-flour crepes and North American griddle cake styles. The fusion of these two distinct foodways - the European-style breakfast pancake and the distinctly Latin American milk caramel - represents a relatively modern culinary development that gained popularity in Argentine cafes and homes during the twentieth century. In Argentina, where dulce de leche reigns as a national culinary icon, incorporating it into pancake batter creates a dish that bridges breakfast and dessert.

The technique of marbling the dulce de leche through the batter rather than mixing it completely allows for pockets of intense caramel flavour to caramelise slightly on the hot griddle whilst maintaining a gooey centre. This preparation has become particularly popular for weekend family breakfasts and merienda, the traditional afternoon tea time, offering a comforting indulgence that showcases one of the region's most beloved ingredients. ■

See the full recipe for Dulce De Leche Pancakes