We have had Panqueque as a dessert 3 times in BA since 2009. It has always been flambeed at our table. I have tried to find a recipe for this by googling, etc, and can only find recipes for panqueque batter. These panqueque recipes use various fillings, such as cream cheese, dulce de leche, or even savory fillings (and not served as deserts). What do you use to flambee--liquor, brandy, or rum? And, how do you do safely--I mean I would rather not burn down my house. Thanks for divulging the secret!!