Description
Soft, aromatic Mexican hot cakes with a custard-like texture, infused with vanilla and cinnamon, and finished with rich traditional toppings.
Ingrédients
- Flour
- Baking powder
- Eggs
- Milk
- Mexican vanilla extract
- Ceylon cinnamon
- Sugar
- Butter
- Sweetened condensed milk or cajeta
Instructions
- Sift the flour twice to ensure a smooth batter.
- Whisk vanilla extract into the milk.
- Mix flour, baking powder, cinnamon, and sugar.
- Add eggs and milk mixture, then stir until smooth.
- Let the batter rest for 15 minutes.
- Heat a skillet and melt butter.
- Pour batter and cook until bubbles form, then flip.
- Cook until golden brown on both sides.
- Serve warm with condensed milk or cajeta.
Notes
Resting the batter is essential for achieving the signature soft and slightly dense texture of authentic Mexican hot cakes.
- Temps de préparation: 10 minutes
- Temps de cuisson: 15 minutes
- Catégorie: Petit-déjeuner
- Méthode: Poêle
- Cuisine: Mexicaine
Nutrition
- Portion: 1 pancake
- Calories: 150
- Sucre: 8g
- Sodium: 120mg
- Graisse: 6g
- Graisse saturée: 3g
- Graisses insaturées: 2g
- Gras trans: 0g
- Glucides: 20g
- Fibres: 1g
- Protéine: 4g
- Cholestérol: 45mg