Churro Pancakes

Ingredients

All-purpose flour

1 1/2 cups

Baking powder

2 teaspoons

Salt

1/4 teaspoon

Cinnamon

1 teaspoon (for batter) + 2 teaspoons (for coating)

Sugar

1/4 cup (for coating) + 2 tablespoons (for batter)

Milk

1 cup

Egg

1, beaten

Vanilla extract

1 teaspoon

Vegetable oil

2 tablespoons (for batter) + oil for greasing the skillet

Chocolate sauce

1/2 cup (for drizzling)

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, 1 teaspoon of cinnamon, and 2 tablespoons of sugar until well combined.
2. In a separate bowl, whisk together the milk, beaten egg, vanilla extract, and 2 tablespoons of vegetable oil until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown on both sides, about another 2-3 minutes.
6. In a shallow dish, combine the remaining 2 tablespoons of sugar with 2 teaspoons of cinnamon for the coating.
7. While the pancakes are still warm, immediately coat each pancake in the cinnamon-sugar mixture, ensuring they are evenly coated.
8. Drizzle the churro pancakes with warm chocolate sauce before serving.
9. Serve immediately and enjoy the sweet, indulgent flavors!