Restaurants›Carmelita's Méxican Restaurant›Pancakes Recipe

Pancakes Recipe

Inspired by Carmelita's Méxican Restaurant
Time25m
Serves1

3 PANCAKES BERRIES POWDERED SUGAR MAPLE SYRUP CHOICE OF STRAWBERRY SYRUP OR LECHERA

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Ingredients

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Pancake Batter

Toppings & Garnish

Method

Pancake Batter

1

Prepare dry ingredients

In a medium mixing bowl whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder and 1 teaspoon salt until evenly combined.

2

Combine wet ingredients

In a separate bowl beat 1 large egg lightly. Add 3 tablespoons milk, 2 tablespoons melted butter and 1/2 teaspoon vanilla extract and whisk until smooth.

3

Make batter

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—small lumps are fine. Gradually add up to 1/2 cup additional milk to reach a thick but pourable batter (consistency similar to heavy cream). Do not overmix.

4

Rest batter (optional)

Let the batter rest 5 minutes to allow baking powder to activate and bubbles to form, improving texture.

5

Heat pan

Heat a nonstick skillet or griddle over medium heat. Brush or melt a little butter to coat the surface. The pan is ready when a drop of water sizzles and disperses.

6

Cook pancakes

For each pancake, pour about 1/3 cup of batter onto the hot skillet (this recipe yields approximately 3 pancakes). Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. Adjust heat as needed to avoid burning. Transfer cooked pancakes to a warm plate and keep covered while you cook the remaining pancakes.

Toppings & Garnish

7

Prepare berries

If using large strawberries, hull and slice them. Combine strawberries, blueberries and raspberries (about 3 oz total) and gently toss. Reserve a few whole berries for garnish.

8

Plate pancakes

Stack 3 pancakes on each serving plate.

9

Add toppings

Arrange the mixed berries over and beside the pancake stack. Lightly dust 1 tablespoon powdered sugar over the pancakes and berries using a small sieve or sifter for an even coating.

10

Add sauces (choice)

Drizzle 3 tablespoons maple syrup over the pancakes. Offer either 2 tablespoons strawberry syrup or 2 tablespoons lechera (sweetened condensed milk) on the side or drizzled on top according to preference.

11

Serve

Garnish with the reserved whole berries. Serve immediately while warm.