Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/4 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Gather and measure all ingredients, ensuring milk is at room temperature.
- Mix dry ingredients (flour, sugar, baking powder, cinnamon, salt) in a bowl.
- In another bowl, whisk together wet ingredients (milk, egg, melted butter).
- Combine wet and dry ingredients gently, being careful not to overmix.
- Heat a non-stick skillet over medium heat until water sizzles on it.
- Pour 1/4 cup batter per pancake and cook until bubbles form, then flip and cook until golden.
- Mix sugar and cinnamon in a shallow dish for coating.
- Coat cooked pancakes in cinnamon-sugar mixture.
- Serve warm and enjoy!
Notes
- For fluffier pancakes, do not overmix the batter.
- Customize toppings with syrup, whipped cream, or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: Spanish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pancakes, churro, breakfast, dessert