Little Tijuana Pancakes Recipe
Mexican Pancakes, Served Stuffed with Berries, Mini Churros, Cajeta Rum, Whipped Cream and Traditional Syrup.
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Ingredients
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Pancake Batter
Stuffing
Toppings
Method
Pancake Preparation
- 1
Make the Pancake Batter
In a large bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, beat the eggs and combine with milk, vanilla extract, and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 2
Cook the Pancakes
Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook until golden brown (another 2-3 minutes). Repeat with remaining batter.
Stuffing and Serving
- 3
Assemble the Pancakes
Place a pancake on a plate, add a layer of mixed berries and mini churros, drizzle with cajeta and rum, then top with another pancake. Repeat for remaining pancakes.
- 4
Add Toppings
Finish each stacked pancake with a dollop of whipped cream and a drizzle of traditional syrup. Serve immediately.
