Chocolate pancake cake with Dolce de Leche cream

Ingredients:

Pancakes

• 1 1/4 cups whole milk
• 4 large eggs
• 1 1/4 cups premium wheat flour, sifted
• 1/4 cup cocoa powder
• 1/4 cup granulated sugar
• 3/4 tsp vanilla extract
• 1/8 tsp salt
• Melted butter, for greasing

Cream

• 240 g butter, room temperature
• 2 3/4 cups powdered sugar
• 1 cup of cream dolce de leche or boiled condensed milk

Whipped cream

• 1 cup heavy cream
• 1 tbsp powdered sugar

Preparation:

1. Prepare pancakes: Pour the milk into a blender, add the eggs, flour, cocoa powder, granulated sugar, vanilla extract, and salt, and blend until smooth. Refrigerate the batter for 30 minutes.
2. Lightly grease a frying pan with melted butter. Place on the stove and heat to medium. Pour 1/4 cup of batter into the pan and quickly spread it over the entire surface. Cook until the batter is set on top, about 30 seconds. Carefully flip and continue cooking for another 20 seconds. Transfer the pancake to a serving dish and repeat with the remaining batter, brushing the pan with melted butter. You should get 14-18 pancakes.
3. Prepare the cream: Beat the butter with a mixer on high speed until white and fluffy. Gradually add the powdered sugar and mix until smooth. Add the boiled condensed milk and mix again.
4. Assemble the pancake cake: Place 1 crepe on a plate. Spread with a small amount of cream (1/4 cup), then top with another crepe. Repeat with the remaining cream and crepes, finishing with a final layer of crepe.
5. Whip the cream with the remaining 1 tablespoon of powdered sugar until fluffy and thick. Spread the whipped cream over the cake and drizzle with the dolce de leche cream.