Ingredients
- All-Purpose Flour (1 1/2 cups)
- Milk (1 cup)
- Large Eggs (2)
- Granulated Sugar (1/4 cup for batter + 1/4 cup for dusting)
- Baking Powder (1 tablespoon)
- Ground Cinnamon (1 teaspoon for batter + 2 teaspoons for dusting)
- Melted Unsalted Butter (3 tablespoons)
- Salt (1/2 teaspoon)
Instructions
- Step 1: Prepare the dry ingredients by whisking together the flour, 1/4 cup of sugar, baking powder, 1 teaspoon of cinnamon, and salt in a large mixing bowl until fully combined.
- Step 2: In a separate bowl, whisk the milk, eggs, and melted butter until homogenous. Pour the wet mixture into the dry ingredients and gently fold until the batter is just incorporated (a few lumps are desirable; do not overmix).
- Step 3: Heat a lightly oiled griddle or non-stick pan over medium heat. Pour 1/4 cup measurements of batter onto the hot surface, ensuring adequate space between the pancakes.
- Step 4: Cook for 2-3 minutes until bubbles begin to form and pop on the surface and the edges look set. Flip carefully and cook the opposite side for 1-2 minutes until golden brown. Remove from the heat.
- Step 5: Immediately after removing the pancakes, mix the remaining 1/4 cup of granulated sugar and 2 teaspoons of ground cinnamon in a shallow plate. Generously dredge or sprinkle the hot pancakes in the cinnamon-sugar mixture before serving warm.
Notes
- For the fluffiest texture, stop mixing the batter as soon as the wet and dry ingredients are incorporated; a few small lumps are a sign you’ve done it right.
- Enhance the Spanish churro experience by serving these warm pancakes with a side of thick, rich dark chocolate dipping sauce or dulce de leche.
- Store any cooled leftovers stacked between layers of parchment paper in an airtight container for up to three days in the refrigerator.
- To restore a touch of crispness and warmth, reheat the refrigerated churro pancakes on a baking sheet in a 350°F (175°C) oven for about 5 minutes, or use a toaster oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 medium pancakes with cinnamon sugar and chocolate drizzle
- Calories: 450
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7.5g
- Trans Fat: 0g
- Protein: 25g