Churro Pancake Cake Recipes

Steps:

• In medium bowl, beat Pancake ingredients with whisk until well blended.
• Heat griddle or skillet over medium-high heat (375°F). Grease with butter if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-size pancakes.
• In small bowl, mix sugar and 1 teaspoon cinnamon.
• To assemble, place 1 pancake on cake stand or plate. Brush pancake with butter, and sprinkle with about 2 teaspoons of the cinnamon sugar. Place 1/4 cup whipped cream on pancake. Repeat layers with remaining pancakes. Top with remaining butter and cinnamon sugar.

Steps:

• 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.

Steps:

• For the pancakes: Preheat the oven to 200 degrees F.
• Combine the flour, granulated sugar, baking powder, cinnamon, salt, baking soda and nutmeg in a large bowl. Combine the eggs, buttermilk and vanilla in a medium bowl. Add the wet ingredients and the butter to the dry ingredients and mix until just combined.
• Heat a skillet over medium heat and add a thin layer of butter. Add 1/3-cup scoops of batter to the skillet, allowing an inch of space in between each pancake, and cook until the bubbles rise to the surface and pop. Flip and cook until browned on the other side. Keep warm in the oven until ready to serve. Add a thin layer of butter to the skillet before making each batch.
• For the cinnamon sugar: Combine the granulated sugar and cinnamon in a small bowl.
• For the glaze: Combine the powdered sugar, vanilla, salt and 2 tablespoons buttermilk in a bowl and mix together until smooth. It should be thick but pourable; if it's not pourable, add additional buttermilk little by little to thin it out.
• Serve the pancakes with a sprinkle of cinnamon sugar and a drizzle of glaze! Keep leftovers in an airtight container at room temperature for a day or two.