Churro Pancakes
Delicious Churro Pancakes that serve as both breakfast and dessert, topped with crunchy cinnamon sugar and chocolate sauce.
Equipment
- nonstick skillet
Ingredients
Pancake Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoon sugar
- 1.5-2 teaspoon ground cinnamon use 2 teaspoon for extra cinnamon flavor
- 2 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups buttermilk (or milk)
- 1 large egg
- 2 tablespoon vegetable oil plus extra for cooking
- 1 teaspoon vanilla extract
Churros Topping and Serving
- 2 tablespoon unsalted butter melted, optional but recommended
- 0.25 cups sugar
- 0.5 teaspoon ground cinnamon or more, to taste
- chocolate sauce for serving
- condensed milk for serving
Instructions
Pancake Preparation
- In a large bowl, whisk together the dry ingredients (flour, sugar, ground cinnamon, baking powder, and salt).
- In a medium bowl, combine the buttermilk, egg, vegetable oil, and vanilla extract. Whisk together until well combined.
- Pour the wet ingredients into the dry ingredients, and whisk together until just combined. Do not overmix.
- Preheat a nonstick skillet, and spray or brush with vegetable oil. Add a scant ¼ cup of pancake batter to the pan and cook over medium-low heat for about 2 minutes, or until small bubbles form at the surface and the bottom is golden. Set aside.
- Carefully flip and cook for another 30 seconds to 1 minute, or until the pancake is fully cooked. Repeat until all pancakes are cooked.
Nutrition
Serving: 1pancakeCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 6gVitamin A: 100IUCalcium: 100mgIron: 1mg
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