Let’s Make Pancakes!
Step 1: Whisk the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using) until well combined.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients, mixing gently until just combined. A few lumps are okay!
Step 3: Cook ’em Up!
Heat a lightly greased non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
Step 4: Serve & Enjoy!
Serve your warm Sweet Mexican Pancakes with your favorite toppings!
Pro Tips:
- Don’t overmix! Overmixing leads to tough pancakes.
- Medium heat is key for even cooking.
- Vegetable oil can be substituted for butter.
Fun Variations:
Chocolate Chip Pancakes
Add 1/2 cup chocolate chips to the batter.
Citrus Pancakes
Add the zest of one orange or lemon for a bright, zesty flavor.
Banana Cinnamon Pancakes
Stir in 1 mashed ripe banana and increase cinnamon to 1 1/2 teaspoons.
Serving Suggestions:
- Dulce de Leche
- Fresh Fruit (strawberries, blueberries, bananas)
- Whipped Cream & Cinnamon
- Nut Butter (peanut or almond)
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Make the batter up to 1 day in advance and refrigerate. Cooked pancakes can be stored in the refrigerator for up to 3 days.
How do I store leftovers?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
Can I freeze them?
Yes! Freeze pancakes with parchment paper between each for up to 3 months. Reheat from frozen in a toaster or skillet.
Enjoy your delicious Sweet Mexican Pancakes! Let us know how yours turned out in the comments below!
ADVERTISEMENT
