Makes 10 Servings
Cooking + Prep Time: 15 minutes + 2 hours chilling time


2 cups of milk, 2% or whole
3 eggs, large
Butter, unsalted, as needed to cook pancakes
1 cup of flour, all-purpose
2 tbsp. of sugar, granulated
1/4 tsp. of salt, kosher

Dulce de leche, prepared, dark chocolate or traditional

Add milk, eggs, melted butter, flour, salt & sugar in food processor.
Blend for 1/2 minute, till mixture is smooth.
Transfer to bowl and cover. Chill for 2 hours in refrigerator.

Butter a non-stick pan lightly.
Heat on med-high till butter is hot.
Lift pan from heat. Add 2-3 tbsp. batter.
Tilt and rotate pan, coating the surface.

Then return pan to heat. Cook pancake for a minute or so, till top is nearly dry and edges are browned lightly.
Use spatula to loosen edges. Flip pancake over.

Cook other side for 15 seconds or so, till browned lightly as well.
Use remaining batter to make the rest of the pancakes.

Spread tops of pancakes with 2 tsp. dulce de leche.
Shape or fold as you desire.

Serve.

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