Como fazer PANQUECA DE DOCE DE LEITE | Rodrigo Hilbert | Tempero de Família | Receitas

dulce de leche

🥗Healthier: Greek yogurt

💰Cheaper: caramel sauce

Greek yogurt offers a tangy flavor while reducing calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Mix flour, eggs, milk, sugar, and salt in a bowl until smooth.

Heat a non-stick skillet over medium heat until hot.

Melt a small amount of butter in the skillet.

Pour a ladleful of batter into the skillet, swirling to coat the bottom evenly.

Cook for 2-3 minutes until edges lift and bottom is golden.

Flip the pancake and cook for another 1-2 minutes until golden.

Remove the pancake and repeat with remaining batter, adding more butter as needed.

Spread a generous layer of dulce de leche on one half of each pancake.

Fold the pancake over the filling to create a half-moon shape.

Dust with powdered sugar and a sprinkle of cinnamon before serving.

Serve warm, optionally with fresh fruit or whipped cream.

Cooking Techniques

Spice Level:

Allergens