Churro Pancakes with Mexican Chocolate Sauce

Crispy at the edges and coated with cinnamon-sugar, these pancakes highlight the best qualities of Mexican churros, complete with a warm[ chocolate sauce spiced with cloves and coffee. These pancakes are best eaten while hot, so serve them as you go.]

Total Time:
50 min
15 min
5 min
30 min

4 to 6 servings (32 Pancakes)

  • Mexican Chocolate Sauce:
  • 1/4 cup granulated sugar
  • 1 tablespoon Dutch process cocoa powder
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cloves
  • 1/2 cup brewed coffee
  • 1/2 cup milk
  • 1/4 teaspoon vanilla extract
  • Pancakes:
  • 1 2/3 cups all-purpose flour (see Cook's Note)
  • 1/4 cup cornstarch
  • 1/4 cup confectioners' sugar
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups milk
  • 3 tablespoons unsalted butter, melted, plus more for pan
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup granulated sugar
  • For the sauce: Whisk the sugar, cocoa powder, cornstarch, salt and cloves together in a small saucepan. Whisk in the coffee, milk and vanilla and bring to a simmer over medium heat. Cook, whisking until the sauce begins to bubble and thicken slightly, 2 to 3 minutes. Pour the sauce into a serving bowl and keep warm.

  • For the pancakes: Whisk the flour, cornstarch, confectioners' sugar, baking powder, 1/2 teaspoon of the cinnamon, the salt and baking soda together in a large bowl. Whisk the milk, butter, vanilla and eggs together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.

  • Meanwhile, combine the remaining 1 1/2 teaspoons cinnamon with the granulated sugar in a large shallow bowl and set aside.

  • Heat a large nonstick skillet over medium heat. Brush the skillet generously with butter then drizzle 1 heaping tablespoon of the batter into the pan, moving your hand back and forth to form a 3-inch long pancake stick; repeat to make enough pancakes to just fill the skillet. Cook, until pancakes are golden on the bottom and bubbly on top, about 45 seconds. Flip the pancakes and cook until the batter is cooked through, about 30 seconds more.

  • Transfer the pancakes to the cinnamon-sugar mixture and toss to coat. Shake off the excess and serve immediately while hot, with the Mexican chocolate sauce on the side for drizzling or dipping. Repeat with the remaining batter and cinnamon-sugar to make more pancakes, brushing the skillet with more butter in between batches.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

  • Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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