Mela – Made

I’m Uruguayan, which automatically means I’m a dulce de leche fanatic. It’s in the constitution. There is nothing better—argue with the wall. Dulce de leche doesn’t need toppings, tricks, or fancy plating. Straight out of the container? Perfection. A spiritual experience.

However. When you spread it inside a panqueque, things get dangerously good. Despite the name, panqueques are not your average breakfast pancakes drowning in syrup. They’re closer to crêpes: thin, soft, slightly fluffy, and designed specifically to be rolled around absurd amounts of dulce de leche.

Warm, golden, filled to the edges, and eaten without shame—panqueques con dulce de leche are pure happiness. A joy. A lifestyle. A reason to exist.

They’re also ridiculously easy to make, which is dangerous information once you know it. And of course, you can fill them with just about anything your heart desires. But in my house, there were only two acceptable options: dulce de leche, always, or a little lemon and sugar (trust me on this one – this is how my grandma Abuta used to eat them)

Let’s get to it.

Note: I prefer to weigh my ingredients instead of using cups—especially for recipes that include flour. This is the scale I like. A kitchen scale is a great investment and makes baking much more precise. That said, if you don’t have one, cups and tablespoons will work just fine too.

Ingredients:

• 2 cups of milk (500 ml)
• 2 tbsp plus 1 tsp of melted butter (40 grams)
• 4 eggs
• 1 + 1/4 cup of flour (150 grams)

Directions:

1. 
   Add all the ingredients to a blender (and make sure to scrape down the sides—this is not the time to waste batter). I use these tiny spatulas I absolutely love; they’re perfect for the job and somehow make me feel like a professional.
2. Blend for about 30 seconds. If it needs a little more time, give it another quick spin. Easy. Done. Panqueque batter achieved.
3. Let it rest in the fridge overnight—or at least 30 minutes if you’re making these today (patience pays off).
4. Heat a pan and add a little butter. Pour in about ¼ cup of batter and gently move the pan so the mix covers the surface evenly.
5. Wait until tiny bubbles appear on top—this is your sign. Flip the panqueque and cook the other side until just golden.
6. I usually make the whole batch at once, while Alex stands next to me stealing panqueques from the growing tower.
7. Fill them with dulce de leche, or try the lemon-and-sugar combo I mentioned (trust me). Roll them up, take a bite, and be ready to be amazed.

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