Sweet Mexican pancakes (hotcakes)
Ingredients:
- 1 ½ cups of plain flour
- 2 tablespoons of granulated sugar
- 2 teaspoons of baking powder
- ¼ teaspoon salt
- 1 large egg
- 1¼ cups whole milk (or evaporated milk for a richer flavour)
- 2 tablespoons of melted butter (plus extra for greasing the pan)
- 1 teaspoon of vanilla extract.
Optional: ¼ teaspoon of cinnamon for a warm flavour.
🍳 Instructions:
Mix dry ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon (if using).
Mix the wet ingredients:
In another bowl, beat the egg. Add the milk, melted butter and vanilla extract. Mix well.
Combine:
Pour the wet mixture into the dry ingredients. Stir until just combined. Do not overmix — a few lumps are fine.
Rest the batter (optional):
For fluffier pancakes, let the batter sit for 5–10 minutes.
Cook the pancakes:
Heat a lightly buttered frying pan or griddle over a medium heat. Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes), then flip and cook for a further 1–2 minutes until golden brown.
Serve hot.
Serve with sweetened condensed milk, fruit jam, honey, cajeta (goat’s milk caramel) or maple syrup. For extra flavour, add butter and a sprinkle of cinnamon sugar!
Optional toppings:
- Sliced bananas or strawberries
- Whipped cream
- Sweetened condensed milk drizzle
- Cajeta or dulce de leche
- Sprinkle with powdered sugar.
ENJOY
