Description
Delicious pancakes inspired by traditional Spanish churros, coated in cinnamon sugar.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup cinnamon sugar mixture
- 2 teaspoons ground cinnamon
Instructions
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt until evenly distributed.
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until fully combined.
- Pour wet ingredients into dry ingredients and stir gently until just combined, leaving some small lumps intact.
- Heat a non-stick skillet or griddle over medium heat and lightly coat with butter or oil.
- Pour approximately 1/4 cup batter per pancake onto the skillet and cook for 2 to 3 minutes until bubbles form on the surface.
- Flip pancakes carefully and cook for an additional 2 minutes until golden brown.
- Immediately sprinkle both sides of warm pancakes with cinnamon sugar mixture.
- Repeat cooking process with remaining batter, re-greasing skillet as necessary.
- Stack warm pancakes on serving plates and garnish with additional cinnamon sugar if desired. Serve immediately.
Notes
- Ensure not to overmix the pancake batter for a tender texture.
- Adjust the amount of cinnamon sugar according to your taste preference.
- Leftover batter can be stored in the refrigerator for up to 24 hours.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg