Description
Cozy and indulgent pancakes inspired by churros, perfect for autumn mornings.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp melted butter (plus more for the skillet)
- 1 tsp vanilla extract
- 1/4 cup brown sugar (for coating)
- 2 tsp ground cinnamon (for coating)
- Zest of 1 orange (optional)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, 1 teaspoon cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, whisk the milk, egg, melted butter, vanilla, and orange zest until smooth.
- Make the batter: Pour the wet ingredients into the dry mixture and stir just until combined. Small lumps are okay—overmixing makes dense pancakes.
- Preheat the pan: Heat a nonstick skillet or griddle over medium heat and add a little butter. When it’s sizzling but not smoking, it’s ready.
- Cook the pancakes: Pour 1/4 cup batter for each pancake. Cook until bubbles form and edges look set, about 2–3 minutes, then flip and cook 1–2 more minutes until golden.
- Cinnamon-sugar coating: While pancakes are hot, mix brown sugar and 2 teaspoons ground cinnamon in a shallow dish. Gently press both sides of each pancake into the mixture.
- Serve: Stack pancakes, drizzle with maple syrup, and finish with a dusting of extra cinnamon and orange zest if desired.
Notes
Use room-temperature ingredients for better results. Adjust cooking heat as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: Spanish