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These Sweet Mexican Pancakes (gorditas dulces) are tender, lightly sweet griddle cakes with a hint of cinnamon, crispy edges, and soft, fluffy centers. Made from a simple biscuit-style dough and cooked on a skillet, they’re perfect for breakfast, merienda, or dessert especially sprinkled with cinnamon sugar or slathered with jam or dulce de leche.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup sugar
- 1 teaspoon cinnamon (optional but traditional)
- ¼ cup butter or shortening, softened
- ¾ cup milk (add more as needed for a soft dough)
- 1 teaspoon vanilla extract
- For finishing (optional): melted butter and cinnamon sugar
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Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon.
- Cut in butter: Add the softened butter (or shortening) and cut it in with your fingers or a fork until the mixture looks crumbly.
- Add wet ingredients: Pour in the milk and vanilla. Stir until a soft dough forms similar to biscuit dough. If it’s too dry, add milk 1 tablespoon at a time.
- Shape the gorditas: Divide the dough into 10–12 pieces. Roll each into a ball, then flatten gently into discs about ½ inch thick.
- Cook: Heat a skillet or griddle over medium heat and lightly grease with butter. Cook each gordita for 2–3 minutes per side, until golden and slightly puffed.
- Finish (optional): While warm, brush with melted butter and sprinkle with cinnamon sugar for extra sweetness.
- Serve: Enjoy warm with coffee, hot chocolate, or atole. They’re also delicious split open and spread with jam or dulce de leche.
Variation
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