Friday, January 16, 2015

Churro Pancakes

Hooray for a long weekend! Long weekends are for sleeping in and making complex brunch dishes. Because you have the time and you have the hunger.

Last weekend, while not a long weekend, was a busy one, but I found the time in the morning to try out a new recipe, one from my friend Nick's blog, It helped get me through the rest of the day and if you find yourself with some time on your hands this long weekend, you should give it a shot!

This recipe had caught my eye when he first posted it over the summer, but I was waiting for the right opportunity to make it. I wanted something sweet and I paired it with a side of bacon. Because bacon.

Churro Pancakes (makes 12 pancakes)


  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/4 cup sugar
  • 1 TB cinnamon
  • 1 TB baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3 large eggs
  • 3 cups milk
  • 1/4 cup unsalted butter, melted and cooled
  • Spicy Chocolate Sauce:
    • 12 oz. semi-sweet chocolate chips
    • 1 cup heavy cream
    • 4 TB unsalted butter
    • 2 tsp. cinnamon
    • 1 tsp. cayenne pepper
  • Chili Cinnamon Sugar:
    • 1/4 cup sugar
    • 2 tsp. cinnamon
    • 1 tsp. chili powder

Stir together the ingredients for the chili cinnamon sugar and set aside.

For chocolate sauce, stir together ingredients in a metal bowl over a simmering pot of water. Let sit until chocolate melts and stir together. Keep warm over low heat and a double boiler until needed, stirring occasionally. I didn't have a metal bowl, so fortunately my trusty sous chef rigged two pots on top of each other to imitate a double boiler. Worked like a charm.

For pancakes, stir together dry ingredients and spices in a large bowl. Whisk milk, eggs, and melted butter separately. Then whisk liquid stuff into dry ingredients. If batter is super thick, add more milk.

Heat a griddle or skillet over medium. Add a small dab of butter or a drizzle of nonstick spray. Once hot, add pancakes in 1/3 cup measurements and cook them for 3-4 minutes on the first side until bubbles show on top of the pancakes and the edges start to pull up slightly.

Flip pancakes and cook for another 1-2 minutes on the second side.

Serve pancakes while warm drizzled with spicy chocolate sauce and sprinkled heavily with the cinnamon sugar mixture.

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