Gluten free, Recipes, Vegetarian
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SOUTH AMERICAN CUISINE: PANCAKES WITH DULCE DE LECHE AND PAPAYA

Sweet tooth? Treat yourself to this for breakfast (guilty pleasure) or as a pudding. We have no shame in saying that the whole tin of Dulce de Leche disappeared in one sitting, even after the pancakes were all gone! YUM!

What you’ll need:

Tin of sweetened condensed milk

Water

1  ripe papaya

125g flour (We used gluten free)

1 free range egg

250ml organic semi-skimmed milk

Butter for frying

Equipment:

Kitchen scales

Whisk

Measuring jug

Large pan

Frying pan

Spatular

Knife

Chopping board

For the Dulce de Leche remove the label from the tin of sweetened condensed milk and place the unopened tin in a large pan. Add cold water to the pan making sure that it is about 2 inches above the tin. Bring the water to boiling point and then let it simmer for 3 hours. Keep checking the pan and topping up the water to make sure the tin remains submerged. We recommend doing this stage the night before you plan to use the Dulce de Leche so it has time to cool. Opening the tin whilst it is still hot could result in a caramel explosion which sounds fun but trust us, its not! Doing this properly is worth the wait. In the morning you will have beautifully smooth Dulce de Leche ready to spread on your pancakes or just to eat with a spoon.

 

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For the pancakes mix the flour, egg and milk in a bowl and whisk until smooth. Heat the butter in a frying pan and add the pancake batter (NOT ALL OF IT!) The batter should make about 6 yummy pancakes. Use the spatular to flip your pancakes so both sides are slightly browned. You can always put the pancakes in the oven on a very low heat to say warm whilst you cook the rest of the batter mix.

Serve the pancakes on a warm plate with chopped papaya and plenty of Dulce de Leche! Mmm…

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gluten-freevegetarian

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