Gorditas de Azucar

4.86 (7 ratings)

Gorditas de Azucar

These Gorditas de Azucar are soft, tender, lightly sweet Mexican griddle cakes flavored with cinnamon and vanilla. They come together with simple pantry ingredients and cook quickly on a comal for an easy breakfast, merienda, or sweet snack. Enjoy them warm with butter, cajeta, dulce de leche, or a sprinkle of cinnamon sugar. Inspired by my Grandma Jesusita’s beloved “pan-cakies,” this nostalgic recipe brings the flavors of home to your kitchen.

Prep Time15

Cook Time5

Total Time20

Course: Dessert

Cuisine: Mexican

Servings:

Author: Yvette Marquez

Ingredients

2 cups all-purpose flour
3/4 cup cane sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
8 tablespoons unsalted butter
1 large egg
1/2 teaspoon vanilla extract
1/4 cup warm milk

Instructions

Place a comal (griddle or cast-iron skillet) over medium heat and allow it to heat up. Once heated, drop temperature to low.
In a bowl combine all the dry ingredients. Add the butter and combine until you have the consistency of small crumbs.
Add the egg, vanilla extract, and little by little add the warm milk, and mix well with your hand. The mixture may be a little sticky. Knead dough in bowl until dough is pliable and springy. Sprinkle with flour if dough is too sticky.
Knead for 5 to 10 minutes.
Cover bowl with a clean dish towel and let dough rest for 10 to 15 minutes.
Form 2- to 2½-inch dough balls.
Use a tortilla press when making these gorditas. Place a piece of plastic wrap or wax paper over each end of the tortilla press. The ball of masa will sit between the two pieces of plastic wrap or wax paper during the pressing process. Place a ball of dough on one end of the tortilla press, directly on the plastic wrap. Close the tortilla press and gently press down on the handle, flattening the dough and creating a gordita.
Open the press and place gordita on preheated comal to cook for approximately 2 to 3 minutes or until browned and slightly puffy. Turn gordita over to brown on second side for approximately 2 to 3 minutes more.
Keep the gorditas warm in a tortilla warmer or under a clean dish towel while you make the rest.
Serve with flavored butter spreads or drizzled with cajeta, dulce de leche, sweetened condensed milk, or topping of your choice.

Video

Notes

The dough should feel soft, pliable, and slightly springy. If it feels sticky, add a little flour. If it feels dry, add a splash of warm milk.
Keep the heat low once the comal is hot. This helps the gorditas puff without burning.
Press the dough thick. These are not tortillas.
Let the dough rest for at least 10 minutes before shaping. This makes the gorditas softer.
To store, place cooled gorditas in an airtight bag and refrigerate for up to 3 days or freeze for up to 3 months. Reheat in a pan or toaster.
Serve warm with butter, cajeta, dulce de leche, sweetened condensed milk, homemade jam, or cinnamon sugar.

Nutrition