Pancakes are also one of the favorite desserts in Buenos Aires. At home they are frequently prepared with “dulce de leche” and in restaurants, burned with caramel and rum flambé, with gives a show to flavor.
for 8 portions
| n/a | RUM |
| 200 g. | FLOUR 0000 |
| 5 g. | SALT |
| 30 g. | SUGAR |
| 3 units | EGGS |
| 500 cc. | MILK |
| 50 g. | BUTTER |
| 6 units | APPLES (GRANNY SMITH) |
| n/a | SUGAR |
| n/a | BUTTER |
Mix flour, salt, sugar, eggs and milk. You can use a blender or a mixer. Add melted butter at room temperature. Homogenize well the mix. Let it rest for 2 hours in the refrigerator before use. Slice a fine Julienne of green apple. In a non-sticky fry pan, place a bit of butter. Place a metallic circular mold to give a neater form to the pancake, and pour the mix. Put the apple slice on the pancake and pour again a bit more mass on top of the apples. Cook till the base browns. Carefully, remove the mold and turn the pancake upside down. Prepare the necessary amount of pancakes, before starting the flambé. Make a blond caramel in the fry pan, put the pancake, cook both sides so caramel impregnates. Make the flambé with rum. Serve in a dish previously buttered so caramel won’t stick. It goes with a quenelle of ice cream or whipped cream.
The idea of making a meal based on a flexible mass, is as old as bread. Those first rustic cakes evolved and became French crèpes, American pancakes, Mexican tortillas, Spanish hojuelas and Russian blini, among others.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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