This easy Gorditas de Azucar (Sweet Griddle Cakes) recipe is similar to a pancake only more dense and more sweet. Made with flour, salt, sugar, egg, baking powder, milk, vegetable shortening, and vanilla. Great during the winter season with a warm drink!
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Toppings for gorditas de azucar
Since these are more of a dessert these are delicious served with cajeta, dulce de leche, or even lechera (sweet condensed milk) just drizzled on top!
Jams are also great! Strawberry, grape, fig, any fave!
Butter! love butter! Top these with some butter while still warm.
Notes:
These can be made thinner or thicker depending on your preference. If you make them thicker, just make sure to cook them a little longer on each side.
For more of a cracker type, make them thinner and adjust the cooking time to a bit less.
When cooking, if they are burning or getting too much color before they are ready to be flipped, turn down the heat and try again.
If your dough is still crumbly and hasn’t formed into a smooth soft dough, add more warm milk 1 tablespoon at a time, mix and add more milk as needed.
Dough is too wet? add 1 tablespoon of flour and mix, add more as needed.
If you don’t have a tortilla press, you can form the discs by patting the dough balls between your hands until you reach your preferred thickness, or place the ball between the 2 plastic pieces on your counter and squish with a plate.
Substitutes
Instead of vegetable shortening you can replace it with equal parts of a neutral oil or ½ cup of butter.
How to make gorditas de azucar
In a bowl combine the 2 cups of flour, ⅛ teaspoons salt, 1 teaspoon of baking powder, and ¾ cup of sugar, and mix.
To that add ⅓ cup of vegetable shortening and using your hands or a pastry cutter, crumble the shortening into the flour until you have small crumbles. Set aside.
In a separate measuring cup or bowl, combine 1 egg, and ½ teaspoon of vanilla extract and whisk until well combined.
Add your mixture to your flour and mix.
Next add the ¼ cup warm milk and using your hands mix until a dough ball is formed and it easily comes off the sides. It should be soft and slightly tacky but no so much it sticks to your hands.
Cover with a damp cloth or plastic wrap and let it rest on the counter at room temperature for about 15-20 minutes.
Once the dough has rested, divide your dough into 12 equal size pieces, form them into a ball. Set those aside.
Pre-heat a non-stick pan or a non-stick comal over medium-low to low heat.
Using a tortilla press sandwich one of your dough balls between 2 ziplock bag pieces (see notes) and lightly press down to form a disk that is 5 inches across and about ¼ inch thick.
Carefully remove the dough disk from the plastic with your hand and transfer it to the pan or comal.
You will know it’s ready to flip when you see its cooked around the edges and bubbles have formed or approx 4 minutes.
Cook for another 2-3 minutes or until the bottoms are golden brown, when ready remove from the heat.
Repeat with the rest of your dough.
Serve while warm! Enjoy!
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Gorditas de Azucar (Sweet Griddle Cakes) Recipe
Description
This easy Gorditas de Azucar (Sweet Griddle Cakes) recipe is similar to a pancake only more dense and more sweet. Made with flour, salt, sugar, egg, baking powder, milk, vegetable shortening, and vanilla. Great during the winter season with a warm drink!
Ingredients
2 cups all purpose flour (240 grams)
¼ teaspoons of salt
1 teaspoon baking powder
¾ cup sugar
⅓ cup vegetable shortening (70 grams)
¼ cup warm milk
1 egg
½ teaspoon of vanilla extract
Instructions
In a bowl combine the 2 cups of flour, ⅛ teaspoons salt, 1 teaspoon of baking powder, and ¾ cup of sugar, and mix.
To that add ⅓ cup of vegetable shortening and using your hands or a pastry cutter, crumble the shortening into the flour until you have small crumbles. Set aside.
In a separate measuring cup or bowl, combine 1 egg, and ½ teaspoon of vanilla extract and whisk until well combined.
Add your mixture to your flour and mix.
Next add the ¼ cup warm milk and using your hands mix until a dough ball is formed and it easily comes off the sides. It should be soft and slightly tacky but no so much it sticks to your hands.
Cover with a damp cloth or plastic wrap and let it rest on the counter at room temperature for about 15-20 minutes.
Once the dough has rested, divide your dough into 12 equal size pieces, form them into a ball. Set those aside.
Pre-heat a non-stick pan or a non-stick comal over medium-low to low heat.
Using a tortilla press sandwich one of your dough balls between 2 ziplock bag pieces (see notes) and lightly press down to form a disk that is 5 inches across and about ¼ inch thick.
Carefully remove the dough disk from the plastic with your hand and transfer it to the pan or comal.
You will know it’s ready to flip when you see its cooked around the edges and bubbles have formed or approx 4 minutes.
Cook for another 2-3 minutes or until the bottoms are golden brown, when ready remove from the heat.
Repeat with the rest of your dough.
Serve while warm! Enjoy!
Notes
These can be made thinner or thicker depending on your preference. If you make them thicker, just make sure to cook them a little longer on each side.
For more of a cracker type, make them thinner and adjust the cooking time to a bit less.
When cooking, if they are burning or getting too much color before they are ready to be flipped, turn down the heat and try again.
If your dough is still crumbly and hasn’t formed into a smooth soft dough, add more warm milk 1 tablespoon at a time, mix and add more milk as needed.
Dough is too wet? add 1 tablespoon of flour and mix, add more as needed.
If you don’t have a tortilla press, you can form the discs by patting the dough balls between your hands until you reach your preferred thickness, or place the ball between the 2 plastic pieces on your counter and squish with a plate.
These taste just like the ones mom used to make, Durango Mexico style! Thank you!
★★★★★
Awesome! Yes, we’re from Durango, too!