Churros Pancakes with Mexican Chocolate Sauce

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 32

Nutritional value per serving:

Calories 392, total fat 10 G., saturated fats 6 G., proteins 8 G., carbohydrates 67 G., fiber 2 G., cholesterol 84 mg, sodium 433 mg, sugar 34 G.

Many people adore churros for their flavor and texture, but hesitate to make them at home due to the large amount of oil and the labor involved in working with choux pastry. These pancakes, crispy around the edges and coated with cinnamon sugar, are packed with the best of Mexican churros yet incredibly easy to make. Served with a warm chocolate sauce with a hint of clove and coffee, these churros are best eaten hot, so serve them piping hot.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Mexican chocolate sauce

1/4 cup granulated sugar
1 tbsp cocoa powder
1.5 tsp cornstarch
1/4 teaspoon coarse salt
1/8 tsp ground cloves
0.5 cups of brewed coffee
0.5 cups of milk
1/4 tsp vanilla extract

Pancakes

1 and 2/3 cups premium flour
1/4 cup cornstarch
1/4 cup powdered sugar
1 tbsp baking powder
2 tsp ground cinnamon
0.5 tsp coarse salt
1/4 teaspoon of baking soda
1 and 1/4 cups milk
3 tablespoons unsalted butter, melted, plus extra for frying
1 tsp vanilla extract
2 large eggs
0.5 cup granulated sugar

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Sauce:

Combine the sugar, cocoa powder, cornstarch, salt, and cloves in a small saucepan. Add the coffee, milk, and vanilla and bring to a simmer over medium heat. Cook, stirring, until the sauce begins to bubble and thicken slightly, 2-3 minutes. Pour the sauce into a serving bowl and keep warm.
Pancakes:

In a large bowl, combine the flour, cornstarch, powdered sugar, baking powder, 1/2 teaspoon cinnamon, salt, and baking soda. In another bowl, combine the milk, butter, vanilla extract, and eggs. Add the milk mixture to the flour mixture and knead until combined (it's okay if some lumps remain). Let the dough rest for 5 minutes.

Meanwhile, in a large shallow bowl, combine the remaining 1 1/2 teaspoons cinnamon with the granulated sugar and set aside.
Heat a large nonstick skillet over medium heat. Generously grease the skillet with butter, then pour 1 tablespoon of batter into the skillet, moving your hand back and forth to form an oblong, 3-inch (8-cm) long pancake; pour batter in the same manner for as many pancakes as will fit in the skillet. Cook until golden brown on the bottom and bubbly on top, about 45 seconds. Flip the pancakes and cook until cooked through, about 30 seconds more.
Transfer the pancakes to the cinnamon-sugar mixture and roll to coat. Shake off any excess coating and serve immediately hot with Mexican chocolate sauce for drizzling or dipping. Fry the remaining pancakes in the same manner, using up all the batter.