Crack the eggs in another medium sized bowl and beat. Add the milk and water, beat some more. Lastly, add the melted and cooled butter, beat until combined.
Mix into the flour and beat just until combined. Refrigerate the mixture at least 1 hour, but up to 24 hours.
Dulce de leche Mixture
Mix dulce de leche and mascarpone together in a bowl. Refrigerate until you are ready to use.
Cooking the panqueques
Heat the cast iron skillet (if using) over medium heat. Add a little bit a clarified butter to the pan. Depending on the size of the pan you are using, add some panqueque mixture to the hot pan (I used about 1/4 cup for a small cast iron pan (about 8 inches). Give the pan a quick swirl so the mixture covers the pan nicely.
Cook about 1-2 minutes on each side. Let cool on a plate
Assembling the cake
When are the panqueques are cooked and cooled. Start layering them by spreading a heaping tablespoon of the dulce de leche mixture on one panqueque and adding another on top. On every other layer, add the sliced strawberries as well.