Tortitas de churro a la canela

Ingredientes

• 1/4 cup + 2 tablespoons granulated sugar, divided
• 2 teaspoons cinnamon, divided
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 4 tablespoons unsalted butter, melted, divided
• 1 teaspoon vanilla extract
• 4 ounces semi-sweet chocolate chips
• 2 tablespoons coconut oil

Preparación

1. 1

   In a small bowl, combine ¼ cup sugar with 1 teaspoon cinnamon. Set aside.

2. 2

   In a large bowl, whisk together the flour, remaining 2 tablespoons sugar, baking powder, remaining 1 teaspoon cinnamon, nutmeg, and salt.

3. 3

   In a separate bowl, whisk together the milk, egg, 2 tablespoons of the melted butter, and vanilla extract.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes.

5. 5

   While the batter rests, make the chocolate sauce. Combine the chocolate chips and coconut oil in a small heatproof bowl.

6. 6

   Set over a saucepan of simmering water and stir for about 5 minutes until completely melted and smooth. Remove from heat and set aside. (Alternatively, you can melt the chocolate in the microwave.)

7. 7

   Add 1 tablespoon of butter to a large nonstick skillet or griddle over medium heat.

8. 8

   Pour ¼ cup of batter per pancake onto the skillet and cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.

9. 9

   Flip and cook 1 to 2 minutes more until golden. Repeat the process with the remaining batter.

10. 10

    While each pancake is still hot, brush lightly with the remaining melted butter and sprinkle both sides with the cinnamon sugar mixture.

11. 11

    Stack the pancakes on a serving plate, drizzle with the warm chocolate sauce, and serve immediately.