Churro Pancakes: A Pressure Cooker Treat You Gonna Love
Sweet and spicy pancakes laced with cinnamon inspired by the Mexican Churro dessert. Perfect for a sweet breakfast, brunch or dessert!
Equipment
- 1 Griddle
Ingredients
Main Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- ¼ cup sugar
- 1 tablespoon cinnamon
- 1 tablespoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 3 eggs large
- 3 cups milk
- ¼ cup unsalted butter melted and cooled
- 12 ounces semi-sweet chocolate chips for sauce
- 1 cup heavy cream for sauce
- 4 tablespoons unsalted butter for sauce
- 2 teaspoon cinnamon for sauce
- 1 teaspoon cayenne pepper for sauce
- ¼ cup sugar for topping
- 2 teaspoon cinnamon for topping
- 1 teaspoon chili powder for topping
Instructions
Instructions
- Whisk together all dry ingredients in a bowl: flours, sugar, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, milk, and melted butter until smooth.
- Combine wet and dry ingredients just until mixed. Don't overmix. Batter may be slightly lumpy.
- Preheat griddle or skillet on medium, grease lightly with butter or spray.
- Pour ⅓ cup batter per pancake. Cook 3-4 minutes until bubbles appear and edges set.
- Flip and cook 1-2 minutes on other side until golden brown.
- Combine chili-cinnamon sugar topping ingredients in small bowl and stir.
- Serve pancakes warm topped with spicy melted chocolate and cinnamon sugar topping.
Notes
Make ahead tip: mix dry ingredients night before and add wet in the morning. Leftovers reheat great in toaster or skillet.