About This Recipe
A soft and comforting interlude where the roundness of a light and golden vanilla pancake melts away under the generosity of a creamy milk confit, delicately enhanced with a hint of fleur de sel.
Ingredients
At Oliviers&Co
1 jar of dulce de leche
1 pinch of fleur de sel
At the market
300 g flour
2 tablespoons brown sugar
2 eggs
50 g butter
40 cl milk
1 packet baking powder
1 packet vanilla sugar
Directions
In a bowl, mix the flour with the sugar, vanilla sugar, and pinch of salt.
Break the eggs into a well. Gradually add the milk while mixing.
Do the same with the melted butter. Let rest for about 30 minutes.
Cook small piles of batter in a hot pan for about 2 minutes on each side.
Serve hot with a generous spoonful of dulce de leche on each pancake.