Churro Pancakes Pressure Cooker Recipe
Sweet and fluffy churro-inspired pancakes made in a pressure cooker, featuring a spicy chocolate topping and cinnamon sugar for the perfect cozy breakfast treat.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 ½ cups All-purpose flour
- 1 ½ cups Whole wheat flour
- ¼ cup Sugar
- 1 tablespoon Cinnamon
- 1 tablespoon Baking powder
- 1 ½ teaspoon Baking soda
- 1 teaspoon Salt
- 3 Eggs large
- 3 cups Milk
- ¼ cup Unsalted butter melted and cooled
- 12 ounces Semi-sweet chocolate chips
- 1 cup Heavy cream
- 4 tablespoons Unsalted butter
- 2 teaspoon Cinnamon
- 1 teaspoon Cayenne pepper
- ¼ cup Sugar
- 2 teaspoons Cinnamon
- 1 teaspoon Chili powder
Instructions
Instructions
- In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs. Add the milk and the melted butter, mixing to combine.
- Pour the wet mixture into the dry ingredients and fold gently until just combined. Batter should be lumpy.
- Turn your pressure cooker to sauté mode, grease with butter or spray, and add ¼ cup of batter for each pancake.
- Cook until bubbles form and edges set, about 2-3 minutes per pancake. Then flip gently and cook another 2 minutes.
- Keep cooked pancakes warm in the oven or covered on a plate while cooking remaining batter.
- Prepare the spicy chocolate topping by mixing heavy cream, cinnamon, sugar, cayenne, and chili powder. Melt the chocolate chips with butter and combine to make sauce.
- Serve pancakes hot, topped with spicy chocolate sauce and cinnamon sugar. Enjoy!
Notes
Store leftovers in the fridge for up to 4 days or freeze with parchment between. Topping can be refrigerated for a week. Great for quick breakfasts!