Spanish Churro-Inspired Pancakes
A delightful twist on a classic breakfast favorite, these pancakes combine the crispy, sugary goodness of churros with a fluffy, comforting pancake texture.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Toppings
- 1/2 cup cinnamon sugar For topping
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Remove from the skillet and immediately sprinkle with cinnamon sugar.
- Repeat with the remaining batter.
Serving
- Serve warm and enjoy! You can add chocolate sauce or whipped cream for extra sweetness, or serve with fresh fruit.
Notes
To store leftover pancakes, let them cool completely. Place them in an airtight container lined with paper towels to absorb moisture. Store in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the toaster or microwave when ready to serve. Make sure not to overmix the batter; a few lumps are okay for fluffier pancakes. Adjust the cinnamon sugar to your taste.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 7g
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