Churro Pancakes

 

¼ cup butter, melted

2 large eggs

¾ cup water

¾ cup buttermilk

2 teaspoons pure vanilla extract

2 cups all-purpose flour

2 tablespoons granulated sugar

2 tablespoons baking powder

⅛ teaspoon salt

 

¼ cup butter, melted

½ cup granulated sugar

½ tablespoons ground cinnamon

 

Whisk together ¼ cup melted butter (make sure it’s cooled down first) and the eggs. Then whisk in the water, buttermilk, and vanilla extract. ¼ cup butter, melted,2 large eggs, ¾ cup water, ¾ cup buttermilk,2 teaspoons pure vanilla extract Add the flour, sugar, baking powder, and salt to the bowl, and then whisk until the flour is incorporated. Set aside for 5 minutes. 2 cups all-purpose flour,2 tablespoons granulated sugar,2 tablespoons baking powder, ⅛ teaspoon salt Preheat an electric griddle to 375ºF, or a nonstick frying pan over medium-low heat. Meanwhile, get the churro coating ready. Melt ¼ cup butter (I like to melt it in a measuring cup with a spout). Place the melted butter near your griddle or frying pan. Stir together sugar and cinnamon in a flat-bottomed container that is about the diameter of your pancakes. ¼ cup butter, melted, ½ cup granulated sugar, ½ tablespoons ground cinnamon Pour a teaspoon of the melted butter per pancake on the cooking surface. Don’t spread the butter. Pour or scoop out ⅓ cup of batter per pancake on each pool of butter. Cook the first side for 5 to 6 minutes, then flip the pancake and cook 2 to 3 minutes on the second side until both sides are golden brown. Once each pancake is cooked, transfer it to the container of cinnamon sugar. Using a spoon, cover the pancake in cinnamon sugar. Flip the pancake over and spoon more cinnamon sugar on the other side. Light dust off the excess and transfer the pancake to a serving plate. Repeat for the remaining batter. Churro pancakes are best served immediately.