Name: Mexican Pancake Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Ingredients: 1 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons unsalted butter (melted); 1 teaspoon vanilla extract; Zest of 1 orange or lime; Maple syrup; Fresh berries (strawberries, blueberries); Whipped cream; Sliced bananas

Our weekends were always about family gatherings and indulging in delicious homemade dishes. One of my fondest memories is waking up to the aroma of freshly made Mexican Pancakes, or as we call them, “Hotcakes.” These fluffy delights are a staple in Mexican cuisine, blending rich flavors of vanilla, cinnamon, and a hint of citrus zest.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Calories per serving: Approx. 300 calories

Ingredients:

For the Pancakes:

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Zest of 1 orange or lime

For Serving:

Maple syrup
Fresh berries (strawberries, blueberries)
Whipped cream
Sliced bananas

Cultural Significance:

Mexican Pancakes have a deep-rooted cultural significance in Mexico. They are often enjoyed during festive occasions like Día de los Muertos (Day of the Dead) or as a comforting breakfast treat on lazy weekends. The combination of warm spices and sweet toppings reflects the vibrant flavors of Mexican cuisine.

History of Mexican Pancakes:

The origins of Mexican Pancakes can be traced back to ancient Aztec and Mayan civilizations, where corn-based pancakes were a common food item. With the Spanish colonization, ingredients like wheat flour, sugar, and dairy were introduced, transforming the traditional recipe into what we now know as Mexican Pancakes.

Nutritional Information:

Carbohydrates: 35g
Protein: 6g
Fat: 9g
Fiber: 1g
Sugar: 8g
Sodium: 420mg

Recipe Steps:

Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Prepare Wet Ingredients:
- In another bowl, combine buttermilk, egg, melted butter, vanilla extract, and citrus zest.
Combine Mixtures:
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; lumps are okay.
Cooking Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Serve Warm:
- Stack the pancakes on a plate and serve warm with maple syrup, fresh berries, whipped cream, and sliced bananas.

Tips and Variations:

Flavor Variations: Add a pinch of ground cinnamon or nutmeg to the batter for a spiced twist.
Dietary Considerations: For a healthier option, use whole wheat flour or almond flour and substitute buttermilk with almond milk.
Ingredient Substitutions: You can replace the citrus zest with lemon or omit it entirely based on your preference.
Allergen Information: Check for dairy and gluten allergies; substitute with dairy-free and gluten-free alternatives as needed.

Common Mistakes to Avoid:

Overmixing the batter can result in dense pancakes.
Using a high heat setting can lead to burnt pancakes; maintain medium heat for even cooking.

Health Benefits of Ingredients:

Buttermilk: Rich in calcium and probiotics, promoting gut health.
Eggs: Excellent source of protein and essential nutrients like Vitamin D and B12.
Citrus Zest: Packed with antioxidants and adds a burst of citrusy flavor.

Regional Variations:

In Northern Mexico, pancakes may be served with cajeta (caramelized goat milk) or piloncillo syrup.
Southern regions may incorporate tropical fruits like mango or pineapple as toppings.

Serving Suggestions:

Mexican Pancakes are perfect for breakfast gatherings, brunches, or as a delightful dessert option. Pair them with freshly brewed coffee or Mexican hot chocolate for a complete experience.

Environmental Impact:

Opt for organic and locally sourced ingredients to reduce carbon footprint. Consider using reusable utensils and cookware for a more sustainable cooking process.

Flavor Profile:

Mexican Pancakes boast a harmonious blend of sweet, tangy, and aromatic flavors, with a light and fluffy texture that melts in your mouth.

Best Occasions to Serve:

These pancakes are versatile and suitable for various occasions, from casual family breakfasts to festive celebrations and weekend brunches.

Glossary of Terms:

Piloncillo: Unrefined sugar used in Mexican cuisine, similar to brown sugar.
Cajeta: Caramelized goat milk commonly used as a sweet topping.
Buttermilk: Tangy dairy liquid used in baking for a tender texture.

Conclusion:

Whether you’re savoring them on a lazy Sunday morning or celebrating a special occasion, Mexican Pancakes bring a taste of tradition and warmth to every bite. With simple ingredients and a touch of Mexican flair, these pancakes are sure to become a favorite in your culinary repertoire. Enjoy the journey of flavors and share the joy of authentic Mexican cuisine with your loved ones!

Mexican Pancake Recipe

In Mexican cuisine, Hotcakes hold a special place, often enjoyed during breakfast or as a sweet snack. They represent a blend of Spanish and indigenous Mexican cooking techniques, showcasing the country's rich culinary heritage. The addition of cinnamon and nutmeg in this recipe reflects the influence of Mexican spices, adding depth and warmth to the pancakes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 30

Course Breakfast

Cuisine Mexican

Calories 300 kcal

Ingredients

For the Pancakes:

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
Zest of 1 orange or lime

For Serving:

Maple syrup
Fresh berries strawberries, blueberries
Whipped cream
Sliced bananas

Instructions

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix well to ensure even distribution of dry ingredients.
In a separate bowl, whisk together the buttermilk and the large egg until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine.
Gently fold in the melted unsalted butter, corn kernels, diced green bell pepper, diced red onion, chopped fresh cilantro, and shredded cheddar cheese into the pancake batter.
Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of vegetable oil.
Once the skillet is hot, ladle a portion of the pancake batter onto it to form a pancake of your desired size. Cook until you see bubbles forming on the surface of the pancake, which usually takes about 2-3 minutes.
Carefully flip the pancake and cook the other side until it’s golden brown and cooked through, about 2-3 minutes more. Repeat this process for the remaining pancakes, adding more oil to the skillet as needed.
To serve, stack the Mexican Pancakes on a plate and top them with sliced avocado, salsa, sour cream, sliced jalapeños for an extra kick (if desired), and fresh cilantro leaves.
Enjoy your Mexican Pancakes while they’re warm and bursting with delicious flavors!