Gorditas de Azucar(Sweet Griddle Cakes)
When I am feeling homesick, I cook the dishes and recipes that remind me of home. And especially the ones that remind me of Mom. This recipe for Gorditas de Azucar is near and dear to my heart.
Servings 12 Gorditas
Ingredients
Ingredients
- 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
Instructions
- 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.
Notes
If you run out of granulated sugar, you can also use grated piloncillo or light brown sugar. The original family recipe did not call for baking soda, but it yields a more fluffy gordita. Some people expressed that they could taste it too much in the recipe. You could eliminate it if you like. I like to add 1 tsp. fresh grated canela(cinnamon) and 1 tsp. vanilla extract on occasion. The gorditas should cook at an even steady heat and should puff up after they are cooked all they way through.
Cinnamon/Anise Brown Sugar Gordita de Azucar
Yields 14-16 Gorditas
Ingredients
2 1/2 cups flour
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.
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.