Churro Hotcakes Recipe
Indulge in a short stack of fluffy churro hotcakes, layered with cinnamon and sugar and topped with Mexican chocolate drizzle and house made whipped cream.
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Ingredients
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Churro Hotcakes
Method
Instructions
- 1
Prepare the Batter
In a mixing bowl, whisk together the flour, baking powder, 2 tablespoons of sugar, salt, and 1 tablespoon of cinnamon. In another bowl, mix the milk, eggs, and vanilla extract. Combine the wet and dry ingredients until just mixed.
- 2
Cook the Hotcakes
Heat a skillet or griddle over medium heat and melt 1 tablespoon of butter. Pour 1/4 cup of batter onto the skillet for each hotcake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter, adding more butter as needed.
- 3
Make the Cinnamon Sugar
In a small bowl, mix together the additional sugar and additional cinnamon. Once the hotcakes are cooked, sprinkle this mixture generously over each hotcake.
- 4
Prepare the Chocolate Drizzle
Melt the Mexican chocolate in a small saucepan over low heat, stirring until smooth. If desired, you can add a splash of cream to thin it out.
- 5
Make the Whipped Cream
In a mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form.
- 6
Serve
Stack the hotcakes on a plate, drizzle with melted chocolate, and top with a dollop of whipped cream. Enjoy your churro hotcakes!