Churro Pancakes

Instructions

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.

Add the flour, sugar, baking powder, and salt to the the bowl, and then whisk until the flour is incorporated. Set aside for 5 minutes.

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.

Pour a teaspoon of the melted butter per pancake on the cooking surface. Don't spread the butter. Pour or scoop out â…" 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.

Breakfast and Brunch,Pancakes & Waffles