Sweet Mexican pancakes

Ingredients

Pancakes

• 3 cups self-raising flour
• ¼ cup cinnamon sugar
• 3 eggs
• 600 ml buttermilk
• 1 ¾ cups milk
• 60 g butter, melted
• Vanilla ice-cream, for serving

Vanilla Maple Sauce

• 80 g butter
• 1 tsp vanilla extract
• 1 cup maple syrup

Directions

Preparing the Pancake Batter

1. Mix Dry Ingredients: In a large mixing bowl, sift the self-raising flour to remove any lumps. Add the cinnamon sugar and use a dry whisk to thoroughly combine these ingredients. This helps distribute the cinnamon flavor evenly.
2. Combine Wet Ingredients: In another bowl, crack the eggs and beat them lightly with a whisk. Pour in the buttermilk and milk, and stir to combine. Add the melted butter and whisk again until the mixture is smooth and homogeneous. This ensures the pancakes will have a rich and creamy texture.
3. Combine Wet and Dry Mixtures: Make a well in the center of the dry ingredients, and gradually pour in the wet mixture, stirring continuously. Mix until you achieve a smooth batter with no lumps. Avoid overmixing to keep the pancakes fluffy.

Cooking the Pancakes

4. Heat the Pan: Place a non-stick frying pan over low heat. Allow the pan to warm up for a few minutes. This prevents the pancakes from sticking and ensures even cooking.
5. Cook the Pancakes: For each pancake, pour approximately ½ cup of batter into the pan. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look cooked. Use a spatula to flip the pancake gently, and cook for another 2 minutes or until golden brown and cooked through.

Making the Vanilla Maple Sauce

6. Prepare the Sauce: In a small saucepan, melt the butter over low to medium heat. Add the vanilla extract to the melted butter, stirring for about 30 seconds to infuse the flavor. Pour in the maple syrup and continue to stir until the mixture is well blended and heated through. The sauce should be smooth and glossy.

Serving

7. Serve: Stack the cooked pancakes on a plate. Drizzle generously with the warm vanilla maple sauce and top with a scoop of vanilla ice-cream. The ice-cream will melt slightly, mixing with the sauce for an irresistible flavor combination.

Tips

• Consistent Heat: Maintain a consistent low heat to avoid burning the pancakes. If your pan gets too hot, remove it from the burner briefly to cool down.
• Batter Rest: Let the pancake batter rest for 10-15 minutes before cooking. This allows the gluten in the flour to relax and results in lighter, fluffier pancakes.
• Fresh Ingredients: For the best flavor, use fresh, high-quality ingredients, particularly the buttermilk and maple syrup.

Enjoy your delicious, fluffy Sweet Mexican Pancakes with their rich vanilla maple sauce!