Churro Pancakes Recipe
Cinnamon-dusted buttermilk pancakes, Ecuadorian chocolate ganache, bourbon dulce de leche, maple butter
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Ingredients
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Pancakes
Cinnamon Sugar
Ecuadorian Chocolate Ganache
Bourbon Dulce de Leche
Maple Butter
Method
Pancakes
- 1
Prepare the Pancake Batter
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together until well combined.
- 2
Mix Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- 4
Add Cinnamon
Fold in the ground cinnamon into the pancake batter until evenly distributed.
- 5
- 6
Cook Pancakes
Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
Cinnamon Sugar
- 7
Mix Cinnamon Sugar
In a small bowl, combine the granulated sugar and ground cinnamon. Mix well and set aside.
- 8
Ecuadorian Chocolate Ganache
- 9
Heat Cream
In a small saucepan, heat the heavy cream over medium heat until just simmering, then remove from heat.
- 10
Combine with Chocolate
Place the chopped Ecuadorian chocolate in a bowl and pour the hot cream over it. Let sit for a few minutes, then stir until smooth and glossy.
Bourbon Dulce de Leche
- 11
Maple Butter
- 12
Make Maple Butter
In a small bowl, combine the softened butter and maple syrup. Mix until well combined and smooth.
