Churro Pancakes

• 份量: 12 servings
• 活動時間: 10 minutes
• 總時間: 20 minutes

食材

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

步驟

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.

營養

• 每份大小: 1 pancake
• 卡路里: 208 kcal
• 總脂肪: 9 g
• 飽和脂肪: 5 g
• 不飽和脂肪: 3 g
• 反式脂肪: 0.3 g
• 膽固醇: 53 mg
• 鈉: 326 mg
• 總碳水化合物: 28 g
• 膳食纖維: 1 g
• 總糖: 11 g
• 蛋白質: 4 g