Sweet Mexican pancakes – Tasty Recipes

Embarking on a culinary journey often leads us to the fusion of traditional flavors with a modern twist, and this Sweet Mexican Pancake recipe is a delightful testament to such a fusion. Drawing inspiration from the warmth and richness of Mexican cuisine, these pancakes incorporate the comforting essence of cinnamon and the creamy sweetness of vanilla, culminating in a dish that promises to awaken the senses. It’s an invitation to explore the vibrant tapestry of flavors that can emerge from the simple act of breakfast preparation.

The heart of this recipe lies in its simplicity and the depth of flavor achieved through the combination of cinnamon sugar and vanilla-infused maple syrup. The use of buttermilk and a generous amount of eggs in the batter ensures that each pancake is tender and fluffy, serving as the perfect canvas for the rich, aromatic toppings. Whether it’s a leisurely Sunday morning or a special occasion breakfast, these pancakes bring a touch of indulgence and joy to the table, making them more than just a meal; they’re an experience to be savored.

Serving these Sweet Mexican Pancakes is a gesture of love and creativity. The stack of warm, fluffy pancakes, drizzled with the homemade vanilla maple sauce and topped with a scoop of vanilla ice cream, transforms a simple breakfast into a decadent treat. It’s a recipe that encourages us to slow down and appreciate the flavors, textures, and the pleasure of eating. So, gather your ingredients, and let’s embark on this flavorful adventure that promises to make your mornings a little sweeter and a lot more memorable.

Ingredients:

For the Pancakes:

3 cups self-raising flour: If self-raising flour is not available, you can make your own by adding 1.5 teaspoons of baking powder and 0.5 teaspoons of salt for each cup of all-purpose flour.
¼ cup cinnamon sugar: This is a blend of ground cinnamon and granulated sugar. You can adjust the cinnamon to sugar ratio based on your taste preference.
3 large eggs: Ensure they are at room temperature for better integration into the batter.
600 ml buttermilk: If you don’t have buttermilk, you can substitute with a mix of milk and lemon juice or vinegar (1 tablespoon of acid per cup of milk).
1 ¾ cups milk: Any type of milk will work, but whole milk gives a richer flavor.
60 g butter, melted: Unsalted butter is preferable to control the saltiness of your pancakes.
Vanilla ice-cream, to serve: Opt for a high-quality vanilla ice cream for the best flavor.

For the Vanilla Maple Sauce:

80 g butter, chopped: Using unsalted butter allows you to control the overall salt content.
1 tsp vanilla extract: Pure vanilla extract offers the best flavor, but imitation vanilla can be used in a pinch.
1 cup maple syrup: Use pure maple syrup instead of pancake syrup for the best taste.

Directions:

Preparing the Batter:

Mix Dry Ingredients: In a large mixing bowl, sift the self-raising flour to avoid lumps. Add the cinnamon sugar and whisk them together until well combined. This ensures an even distribution of flavors throughout the pancakes.
Combine Wet Ingredients: In another bowl, crack the eggs and lightly beat them. Add the buttermilk, milk, and melted butter to the eggs. Whisk these together until the mixture is smooth, ensuring the butter is mixed in thoroughly to prevent it from solidifying.
Combine Wet and Dry Mixtures: Make a well in the center of the dry ingredients and gradually pour in the wet mixture. Gently fold the mixtures together using a spatula or whisk, being careful not to overmix. A few lumps in the batter are okay and will help ensure fluffy pancakes.

Cooking the Pancakes:

Prepare the Pan: Heat a non-stick frying pan or griddle over low heat. Lightly butter the pan, or use a non-stick spray if preferred, to ensure the pancakes do not stick.
Cook the Pancakes: Pour ½ cup portions of the batter onto the hot pan. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Use a spatula to flip the pancakes gently and cook for another 1-2 minutes on the other side until golden brown and cooked through.
Keep Warm: As you cook the pancakes, you may keep them warm in a low oven (about 100°C or 200°F) on a baking sheet or plate covered with a clean kitchen towel.

Preparing the Vanilla Maple Sauce:

Melt the Butter: In a small saucepan, melt the chopped butter over a low to medium heat. Add the vanilla extract to the melted butter, stirring to combine.
Add Maple Syrup: Pour the maple syrup into the saucepan and stir well. Heat the mixture until it’s warm and fully blended, but do not let it boil to maintain the integrity of the flavors.

Serving:

Stack the pancakes on a plate, and pour the warm vanilla maple sauce over them. Add a scoop of vanilla ice-cream on top or beside the pancake stack. For an extra touch, sprinkle a little cinnamon sugar over the ice cream and pancakes.
Garnish with fresh berries or sliced bananas for added color and a touch of freshness.