Dulce de Leche Cream-Filled Pancakes
These decadent pancakes are filled with dulce de leche whipped cream and then drizzled with more dulce de leche, the luscious caramel that’s a favorite treat in Latin America.
- 1 1/4 cups ebelskiver pancake mix or 1 1/3 cups chocolate ebelskiver pancake mix
- 2 eggs, separated
- 1 cup milk
- 2 Tbs. unsalted butter, melted, plus more for cooking
- 1 cup heavy cream
- 6 Tbs. dulce de leche, plus 1/4 cup, warmed
Preheat an oven to 200°F. Set a wire rack on a baking sheet.
Using the pancake mix, eggs, milk and the 2 Tbs. melted butter, prepare the batter according to the package instructions. Put 1/4 tsp. butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 2 Tbs. batter into each well. Cook until the bottoms are golden brown, 3 to 4 minutes. Using ebelskiver turning tools or 2 wooden skewers, turn the pancakes over; cook until golden brown, about 3 minutes more. Transfer the pancakes to the rack-lined baking sheet and keep warm in the oven.
In a bowl, whisk together the cream and the 6 Tbs. dulce de leche until well combined. Prepare a cream whipper according to the manufacturer’s instructions and fit the nozzle with a small injector tip. Transfer the cream mixture to the whipper. Hold the canister upside down, place the tip into the side of a pancake and depress the lever; fill the pancake until it feels taut and heavy. Repeat with the remaining pancakes.
Drizzle the tops of the filled pancakes with the 1/4 cup warm dulce de leche. Serve immediately. Makes about 20.