Churro Pancakes

• 分量: 12 servings
• 調理時間: 10 minutes
• 総時間: 20 minutes

材料

¼ cup butter, melted

2 large eggs

¾ cup water

¾ cup buttermilk

2 teaspoons pure vanilla extract

2 cups all-purpose flour

2 tablespoons granulated sugar

2 tablespoons baking powder

⅛ teaspoon salt

¼ cup butter, melted

½ cup granulated sugar

½ tablespoons ground cinnamon

手順

Whisk Wet Ingredients

Whisk together ¼ cup melted butter (make sure it's cooled down first) and the eggs. Then whisk in the water, buttermilk, and vanilla extract.

Add Dry Ingredients

Add the flour, sugar, baking powder, and salt to the the bowl, and then whisk until the flour is incorporated. Set aside for 5 minutes.

Preheat Pan

Preheat an electric griddle to 375ºF, or a nonstick frying pan over medium-low heat.

Assemble Cinnamon Coating

Meanwhile, get the churro coating ready. Melt ¼ cup butter (I like to melt it in a measuring cup with a spout). Place the melted butter near your griddle or frying pan. Stir together sugar and cinnamon in a flat-bottomed container that is about the diameter of your pancakes.

Fry Pancakes

Pour a teaspoon of the melted butter per pancake on the cooking surface. Don't spread the butter. Pour or scoop out ⅓ cup of batter per pancake on each pool of butter. Cook the first side for 5 to 6 minutes, then flip the pancake and cook 2 to 3 minutes on the second side until both sides are golden brown.

Coat With Sugar

Once each pancake is cooked, transfer it to the container of cinnamon sugar. Using a spoon, cover the pancake in cinnamon sugar. Flip the pancake over and spoon more cinnamon sugar on the other side. Light dust off the excess and transfer the pancake to a serving plate.

Repeat for the remaining batter. Churro pancakes are best served immediately.

栄養

• サービングサイズ: 1 pancake
• カロリー: 208 kcal
• 脂肪総量: 9 g
• 飽和脂肪: 5 g
• 不飽和脂肪: 3 g
• トランス脂肪: 0.3 g
• コレステロール: 53 mg
• ナトリウム: 326 mg
• 炭水化物総量: 28 g
• 食物繊維: 1 g
• 糖質総量: 11 g
• タンパク質: 4 g