Mexican Chocolate Pancakes with Homemade Dulce de Leche


2 cups Original Bisquick® mix1cup milk
2 eggs
1/4 cup unsweetened baking cocoa
2 tablespoons sugar
1 tablespoon ground cinnamon


2/3 cup dulce de leche, see recipe below
2 tablespoons whipping cream
Sliced fresh strawberries, if desired


In medium bowl, stir together all pancake ingredients just until combined.
Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until set.
Meanwhile, in small microwavable bowl, microwave dulce de leche uncovered on High 30 seconds. Stir in whipping cream. Cover to keep warm.
Serve pancakes topped with dulce de leche sauce and strawberries.

Simple Dulce De Leche


1 (14-ounce) can sweetened condensed milk
1/4 teaspoon fine salt


Heat the oven to 425°F and arrange a rack in the middle.

Pour milk into a pie plate and sprinkle with salt. Cover tightly with aluminum foil and place in a roasting pan. Place the roasting pan in the oven and add enough hot tap water to reach halfway up the sides of the pie plate. Bake for 1 hour.

Remove the roasting pan from the oven and remove the pie plate. Carefully uncover the plate and whisk the mixture until smooth, about 1 minute. Replace the foil and return the pie plate to the water in the roasting pan. Place back in the oven, adding more hot water so that it remains halfway up the sides of the pie plate. Continue to bake until the dulce de leche is dark golden brown (about the color of peanut butter), about 1 1/2 hours more.

Remove from the oven and transfer the pie plate to a wire rack. Remove the foil and whisk the dulce de leche until smooth, about 3 minutes. Let cool to room temperature, then refrigerate in an airtight container with a tightfitting lid for up to 1 week.

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