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Spanish Churro Pancakes

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Delightful pancakes infused with churro flavors of cinnamon and sugar, perfect for weekend brunch.

Ingredients

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  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons melted butter
  • Additional sugar and cinnamon for topping

Instructions

  1. Whisk the dry ingredients in a bowl: flour, sugar, baking powder, salt, and cinnamon.
  2. Combine the wet ingredients by beating the egg, then mixing in the milk and melted butter.
  3. Mix the wet and dry ingredients together until just blended, leaving some lumps.
  4. Preheat a non-stick skillet over medium heat and lightly grease it.
  5. Cook the pancakes by pouring batter onto the skillet and flipping when bubbles form, cooking until golden brown.
  6. Sprinkle the pancakes with a mix of sugar and cinnamon before serving.

Notes

Leftover pancakes can be stored in an airtight container for 2-3 days in the fridge or frozen for up to 2 months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/spanish-churro-pancakes/

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