Gorditas de azucar. A simple, rustic, home-style sweet griddle cake prepared on cool mornings. This is how I remember it. I grew up in California, and yes, there were cool mornings as well as cool evenings. In my opinion, that was the prefect weather for warm gorditas de azucar hot off the comal with a hot cup of Mexican chocolate.
Take the time to document family recipes.
Chocolaté Abuelita was the brand I remember the most, but there were a few others like, Ibarra and La Popular brands. Cafe con leche is not a bad option either! I enjoyed gorditas whenever I would visit home and it made it more special to wait until then. I never really thought about the actual recipe until I lost my Mom. It happened fast and with her went many of those simple, and so loved, family recipes. Of course, I had all my notes of other recipes I had already asked her about and tried on my own. Gorditas was not one of them, And even though it is such an easy recipe, you still need that right ratio of ingredients for it to work.
Thank goodness for my family in Mexico!
The second recipe, is my twist! I added light brown sugar, Mexican canela(cinnamon) and anise. Those are flavors I associate pan dulce(sweet bread) with and I have to say, they turned out pretty good. I am heading into the kitchen as soon as I am done with this post to prepare a batch to share with a special friend tomorrow. Keep the family traditions alive!
The recipe below is my twist on gorditas de azucar! I enjoy both recipes. The important thing here is to keep the recipes of your family alive. Pass on the recipes, write them down, cook with your kids. They will be so thankful one day that you did this. Trust me!
In my experience, I get a smoother edge on the gorditas when I roll them out compared to using the tortilla press.
The first few gorditas may burn. It is typical, lol! Adjust the heat on the comal(griddle) if this happens.
They should puff out slightly as you cook them.
Gorditas de Azucar(Sweet Griddle Cakes)
- 2 cups flour
- 1/2 cup unsalted butter at room temp.
- 1/2 cup sugar
- 1 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda OPTIONAL
- 1 large egg lighty whisked
- 1/3 cup room temp. milk
- Combine and whisk the dry ingredients in a large bowl. Cut in the butter and work it in with your hands until you have small crumbles. Mix in the egg. Gradually add in the milk until dough forms. Dough should look fairly smooth. Roll 12 dough balls. Cover and set aside for 20 minutes.
- Heat a griddle pan or comal to medium/low heat.
- With a tortilla press or rolling pon, take 1 dough ball and place between plastic, flatten to about 3 inches in width. Cook on medium/low preheated for 2 minutes per side until nicely browned. Keep warm gorditas covered so they will stay soft. Serve warm with butter.
1/2 cup light brown sugar (packed)
1 teaspoon baking powder
1 teaspoon fresh ground canela(cinnamon)
1/3 teaspoon ground anise
1/3 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup warm milk
1 large egg, lightly whisked
1/2 teaspoon vanilla, optional 1. Mix all of the dry ingredients in a large bowl. Cut in the butter until small granules form. Whisk the milk,egg and vanilla together. Gradually add in the milk/egg mixture until dough forms. If too sticky, add a little more flour. Dough should be tacky, but not sticky, lol! Roll 14 to 16 dough balls, cover and let rest for 20 minutes. 2. Preheat a large comal or griddle pan to just below medium heat for 5 minutes. On a lightly floured surface roll out the dough balls to about 31/2 inches in diameter. Cook on hot comal/griddle for 2 to 3 minutes per side or until nicely browned. It should start to bubble as soon as it hits the hot surface. Transfer to a clean kitchen towel to keep warm.