You can make Sunday brunch the "meh" way — or the Abuela way. Here's how: fold Conchita Guava Paste into the pancake batter and watch what happens. ¡Eso sí que son pancakes! Sigue la receta y sorprende a la familia con un desayuno de primera.
Ingredients
FOR THE SAUCE:
• 1 cup Conchita Guava Paste, Cubed
• ½ cups Water
• ½ teaspoons Pure Vanilla Extract
FOR THE PANCAKES:
• 2 cups Flour
• 1 Tablespoon Baking Powder
• 1 teaspoon Baking Soda
• ½ teaspoons Salt
• ¼ cups Sugar
• ½ cups Conchita Guava Paste, Finely Diced
• 1 cup Conchita Guava Nectar
• 1 cup Whole Milk
• ¼ cups Conchita Vegetable Oil
• 2 whole Eggs
• Whipped Cream, To Serve
How to make it
For the sauce: In a small heavy duty saucepan, heat the Conchita Cubed Guava Paste, water, and vanilla on medium/low heat, whisking constantly until the guava paste melts and all the ingredients are combined. Remove from the heat and set aside to cool. For the pancakes: In a large bowl, sift the flour, baking powder, soda, and salt. Whisk in the sugar and set aside. In a food processor or blender, add the finely diced Conchita Guava Paste, Conchita Guava Nectar, milk, Conchita Vegetable Oil, and eggs. Continuously pulse or blend until well combined, 2-5 minutes. Add the wet ingredients to the dry and whisk until most of the lumps are out. Heat a griddle on low heat. Spray with cooking spray and pour a 3½ to 4-inch round onto the griddle. Flip the pancake when the surface becomes somewhat dry and when most of the air bubbles have risen, about 2½ to 4 minutes on each side.
