Churros Pancakes

by Barry Lewis


For the pancakes

180g Plain flour

1tbsp Baking powder (use double if you want them to pop up and expand)

2tbsp Light brown sugar

1tsp Ground cinnamon

Pinch salt

170ml Milk

120g Sour cream

2 eggs

1tsp Vanilla extract

Butter for frying (use oil if you prefer)

For the cinnamon sugar

150g caster sugar

3tsp ground cinnamon

 For the sauce

200g dark chocolate, broken into pieces

100ml double cream

100ml milk

3tbsp golden syrup

1tsp vanilla extract

What happens when you combine churros with pancakes? You get this naughty little treat! Churro pancakes, drenched in a chocolate sauce. To help me, I’ve got Chloe on hand as chief mixer and head taste tester. These truly were delicious though and made a massive batch! We hope you give them a try!

We’ll start by making the chocolate sauce. It may cool down once made, but you can quickly warm it up in the saucepan at the end to drizzle on top of the stack.

Simply add all of the sauce ingredients to a saucepan and warm over a medium / low heat stirring continuously until melted and smooth. That’s it, but do ensure you keep it stirring to prevent burning the bottom of your saucepan.

Now make the cinnamon sugar. Mix together the caster sugar and cinnamon in a bowl until evenly combined and light brown in colour, the pancakes will be dunked in the sugar.

Making the pancake batter is just as easy, but it’s good to do this in one go setting up a little station with your pancake pan, cinnamon sugar nearby and some kitchen towel to place the cooked ones on.

Get a large bowl and combine all the dry pancake ingredients together, mixing well to create a consistent colour. Add in the milk, sour cream, eggs and vanilla and whisk only until just smooth like a batter, don’t over whisk it.

Get your pan nice and warm, melt in a small blob of butter, when it is melted and foaming add the pancake batter in small batches cooking until browned underneath and bubbles are appearing on the tops, usually a couple of minutes, flip and cook the other side for a couple of minutes, again until browned, drain on kitchen towel if needed, lift into the cinnamon sugar mixture, coating it really well, either side, then place on a plate ready to be stacked / drizzled in chocolate / eaten!

Keep repeating this topping up the butter as you go in the pan. Once you have got a decent stack, warm the sauce if needed and drizzle all over the pancakes – deliciousness!