The first antecedents of the pancake They can be found in ancient Greece, where they were called fine cakes tēganites And staititēsmade from flour, olive oil, honey and sour milk. The Romans fried similar versions under the name alia dulcia, “other sweets,” although their texture and preparation differed from today’s. The term was already used in the 15th century pancake appeared in Middle English as the combination of bread (“pan”) and Cake (“Cake”), which describes in detail the preparation method and the end result.
The term Panqueque comes from the Spanish of Rio de la Plata and is an adaptation from English pancakeaccording to the Royal Spanish Academy. In Argentina, this sweet or salty product was particularly popular for breakfast and snacks, and filled with dulce de leche became a classic “Dulce de Leche Pancakes” which is now part of the everyday recipe book and countless local pubs and restaurants.
In The CorralónAt the Almagro Grill, where traditional cuisine can be experienced at home, the dulce de leche pancake is one of the most requested dishes. But there’s one version that gets all the attention: the burnt dulce de leche pancake with rhum. A finishing touch with personality for every meal.
“I think what makes them unique is a combination of things: we use a homemade dough that is thin and soft but with just that touch of golden brown, and the dulce de leche filling is generous, good, very creamy and in sufficient quantity. But what matters most to us is the love with which we prepare it. Each pancake is created with the intention that everyone who tries it feels super pampered,” says Carolina Miguel, daughter of the establishment’s founder, opposite LA NACION.
Of his most-played version, he adds: “It’s like the perfect meeting between the classic and the daring. We cook the dulce de leche a little more until it caramelizes and takes on this more intense flavor, mixed with just the right pinch of rhum.”
If there’s one thing that never fails when the craving for something sweet strikes, it’s a good dulce de leche pancake. In Grim You know it well. That’s why they’re no fun: the pancake comes to the table well-loaded, with a filling that overflows and makes you smile as soon as you see it. The secret, they say, is simple: fill it generously and prepare it thinking about those who will enjoy it. Like those gestures that you remember: the snacks of childhood, the sweet treats of a Sunday afternoon.
Silvina, a waitress at Glumy for almost 20 years, says: “The pancake always comes out the same: very homemade and very sweet. Just like our grandmothers taught us.”
Each pancake is an invitation to a journey to those happy moments when everything was solved with something delicious and lots of dulce de leche.
In BarretoThe restaurant, which brings a little bit of country life to the city, also pays tribute to the Argentinian classic. But here they add a detail that makes all the difference: they caramelize the sugar on the same table, creating a crispy layer that breaks open as soon as you stick the fork in it. It is a sight to behold and enjoy. Ezequiel, one of their customers, commented: “The dessert menu is incredible, but what they do to burn off the sugar on the table is on another level.”
The contrast between the crunchy caramel and the warm, silky filling impresses young and old alike. A nod to traditional traditions, with a special touch that makes ordering again unavoidable.
In About CarlitosPancakes are not just a dessert, they are a signature dish. They don’t reveal any secrets, but they make it clear what makes them special. “We cook with passion and with homemade ingredients, always taken care of,” commented the social media team on this medium. With more than 200 varieties ranging from sweet, savory and natural, it offers a true feast of possibilities. However, the classic 182 with dulce de leche is still the star of the place.
The pancake arrives golden brown and warm, with the aroma mixing the homemade dough, butter and hot dulce de leche. And when you try it, you understand why so many customers come back: the taste is for the simple, the good, for the places that don’t disappoint. At Lo de Carlitos, every pancake is prepared with this thought: to give something rich, generous and with history.
In the heart of Devoto, Il Vero Arturito It became a must for fans of good food. Although the menu is extensive, there is one dessert that is always a favorite: the dulce de leche pancake. It’s not just another option: It’s a way to pay tribute to one of the most popular desserts.
Served well-browned, with a thin batter surrounding a rich and warm filling, this pancake achieves a balance that makes it unforgettable. From the first spoonful, everything becomes easier: the day gets better, the mood changes and even the meal after dinner becomes longer. Because at Arturito you understand that dulce de leche is not just eaten: it is enjoyed in peace, shared and often forms the perfect end to a meal with history.
Every chef has his or her own trick. Some caramelize the sugar at the table; Others opt for a filling that overflows or a dough so thin that it melts into the candy. But everyone agrees: if a pancake is well made, it doesn’t need anything else. No twists. Just taste, heat and a good dose of memory.
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