Description
Churro-flavoured pancakes filled with cinnamon, top with whatever you want!
Ingredients
Scale
- 1 egg
- 1 1/2 cup milk of choice
- 2 tbsp oil
- 1 tbsp maple syrup (or granulated sugar)
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp cinnamon
- 1/2 tsp fine salt
- salted butter (for pan-frying)
Instructions
- In a medium-large bowl, whisk together the egg, milk, oil, maple syrup, and vanilla until well combined.
- In a separate bowl, combine the flour, baking powder, cinnamon, and salt.
- Add the dry ingredients to the bowl with the wet. Gently stir, leaving some lumps (until there is no more visible flour).
- Heat a large pan to medium heat and grease with a bit salted butter (the butter makes the pancakes crispy on the outside). Spoon out the batter onto the pan to form pancakes (this makes 10 pancakes total, cooking 3-4 pancakes at a time depending on the size of your pan – space them out around 2 inches apart).
- Cook until golden brown on the bottom and all bubbles have surfaced and popped. Flip and cook until golden brown again.
- Serve warm with whatever toppings you’d like (berries, banana, nut butter, maple syrup, whipped cream).
Notes
For Vegan: Replace the egg with one flax egg (1 tbsp ground flaxseed + 2 1/2 tbsp water, let sit for 5 minutes until gel-like).
For Gluten Free: Use gluten free all-purpose flour (ideally one with xanthan gum for structure).
Keywords: churro pancakes
