Sweet Mexican pancakes

For the Pancake Batter:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar (or more for sweetness, to taste)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup whole milk (or evaporated milk for extra richness)
• 1/4 cup sweetened condensed milk (for that signature Mexican sweetness)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• Butter or oil, for greasing the pan

Optional Toppings:

• Cajeta (Mexican caramel sauce)
• Honey
• Whipped cream
• Fresh fruit (bananas, berries, or strawberries)
• Chopped nuts (like pecans or almonds)
• Chocolate syrup or chocolate shavings

How to Make Sweet Mexican Pancakes

Making Sweet Mexican Pancakes is simple and straightforward. Here’s a step-by-step guide to bring the flavors of Mexico to your breakfast table:

1. Prepare the Dry Ingredients:

• In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt. These ingredients will form the base of your pancake batter, giving it structure and flavor.

2. Combine the Wet Ingredients:

• In a separate bowl, whisk together milk, sweetened condensed milk, egg, vanilla extract, and melted butter. The sweetened condensed milk is key to adding that rich, slightly caramelized flavor, and the melted butter ensures the pancakes are moist and tender.

3. Mix the Wet and Dry Ingredients:

• Gradually pour the wet ingredients into the dry ingredients, stirring gently to combine. Be careful not to overmix the batter—stir until just incorporated. It’s okay if the batter has a few lumps; this will keep your pancakes fluffy.
• If the batter is too thick, you can add a little more milk to reach your desired consistency. The batter should be pourable but not too runny.

4. Heat the Pan:

• Heat a nonstick skillet or griddle over medium heat. Add a small amount of butter or oil to grease the pan. You want the pan to be hot enough that a drop of water sizzles when it hits the surface.

5. Cook the Pancakes:

• Pour 1/4 cup of batter onto the hot pan for each pancake. Cook for about 2-3 minutes on the first side, or until bubbles begin to form on the surface of the pancake, and the edges start to look set.
• Flip the pancake and cook for another 1-2 minutes on the other side, until golden brown and cooked through. Adjust the heat as necessary to avoid burning.

6. Serve:

• Once your pancakes are cooked, stack them on a serving plate. Top with your favorite toppings, such as cajeta, whipped cream, fresh fruit, or even a drizzle of chocolate syrup. You can also sprinkle a little more cinnamon on top for extra flavor.

7. Enjoy!

• Serve immediately while warm. These pancakes are perfect for a family breakfast, a weekend brunch, or even a sweet treat for dessert.

Why These Sweet Mexican Pancakes Work

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