churros pannycakes

★★★★★ 2 Reviews
sweetandsassy avatar
By Marissa Greathouse-Caraballo
from Louisville, KY

I tried this and the children call them pannycakes and they are so good.

★★★★★ 2 Reviews
serves 4
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For churros pannycakes

  • 1 c
    all purpose flour
  • 2 Tbsp
    sugar
  • 2 tsp
    baking powder
  • 1 1/2 tsp
    cinnamon, divided
  • 1/2 tsp
    salt
  • 1 c
    milk
  • 3 Tbsp
    melted butter, divided
  • 1
    egg beaten
  • 1/4 c
    powdered sugar
  • DRIZZLE INGREDIENTS
  • 1/4 c
    melted butter, cooled
  • 6 Tbsp
    brown sugar
  • 1 Tbsp
    cinnamon
  • pinch of salt
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How To Make churros pannycakes

  • 1
    For the cinnamon drizzle: Stir together melted butter, brown sugar, cinnamon and salt in a small bowl. Transfer mixture to a piping bag or small Ziploc bag and set aside. Whisk together flour, sugar, baking powder, 1 teaspoon cinnamon, and salt in a large bowl. Pour in milk, 2 tablespoons melted butter, and egg, and whisk until batter is smooth. Heat a large, flat top skillet over medium heat and brush on 1 teaspoon melted butter. Spoon 2 tablespoons of batter per pancake onto the hot skillet and cook until sides are set and bubbles appear on top. Snip the corner off the bag containing the cinnamon drizzle, and pipe in a swirl or zigzag pattern across the top of the pancakes. Flip the pancakes and cook until golden brown on the second side. Remove to a plate tented with foil to keep warm. Repeat process with remaining pancake batter. Stir together powdered sugar and remaining cinnamon, then sprinkle on top of cooked pancakes before serving.
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