Cinnamon is such an amazing spice. When paired with sugar it becomes a sweet treat, but when paired with spices and meats it aids to the side of savory. I have been thinking of new flavors of pancakes to try and wanted to stay away from the classic chocolate chip, banana, blueberry and ricotta. I decided to try making pancakes with a churro like texture and flavor and this recipe hits it right on the head! The crunchy edges and soft inside emulate that of a churro. The flavor explodes with sweetness and a spicy edge.
I have a few tips that are must follow that I will indicate with a * down below. These steps are crucial to getting the crunchy edges on the pancakes.
Churro Pancakes: Heat a skillet to high to medium heat on the stove
Mix together your dry ingredients (flour, sugar and cinnamon)
Next add in the vanilla, whole egg and store until mixed well!
**** heat your pan on the stove to a medium high heat and coat the pan generously with coconut or olive oil
Next, using a spoon, pour batter into the pan in circles and using your hand on the handle, turn the pan so the oil hits the edges of the pancakes and creates a crunchy edge
- 1 cup of Gluten Free baking flour (I like this one and this one mixed)
- 1/2 cup of granulated sugar
- 2 tablespoons of ground cinnamon
- 1 whole egg
- 1 teaspoon vanilla extract
- some olive oil or coconut oil for the pan
The pancakes will make a sizzling noise when they are getting "fried" and when bubble start to show, flip the pancakes and repeat the oil trick on the edges.
Next, repeat the steps until you have about 12-15 pancakes (small ones) and cover with syrup, or I covered mine with melted strawberry preserves for an extra set kick!
Let me know if you try them and tag me in your pictures! Below I have included the exact trey that I used to photograph and plate these yummy pancakes! click on the link to purchase!