Panqueques Fciles Recipes

EASY BASIC PANCAKES

Steps:

• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
• BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
• YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
• WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

PANQUEQUE

Steps:

• In a medium bowl, sift together the flour, sugar and salt. In another bowl, beat together the eggs and milk. Stir in the flour mixture until smooth. Cover and let rest at room temperature for 30 to 60 minutes.
• Place a 7-inch crepe pan or nonstick skillet over medium heat. Melt 1 teaspoon butter to grease the pan; then ladle in 3 tablespoons batter, tilting the pan as you pour to coat the bottom. When it starts to brown, after about 30 seconds, flip and cook just until firm, 10 to 15 seconds. Use butter as necessary to keep the batter from sticking. Transfer to a plate to cool.
• Spread 1 tablespoons dulce de leche two-thirds of the way from the bottom to the top of each crepe. Fold the left and right sides over by 1 inches and then loosely roll up the crepe from bottom to top, finishing with the top flap of the crepe tucked under. The rolled crepes can be covered and refrigerated for up to 8 hours.
• To serve, preheat a broiler and arrange the panqueque on a broiling dish. Sprinkle with sugar and heat until caramelized. Place 1 or 2 crepes on each plate and top with vanilla ice cream.