PREP SUGAR MIX: In a small bowl, add ¼ cup sugar and 1 tablespoon of cinnamon. Mix well and pour onto a plate. Gently shake the plate to evenly spread the sugar mix around and set aside. (Sometimes I end up needing more. If you do too, just whip up another batch using the same 4:1 sugar-to-cinnamon ratio.)

MAKE THE BATTER: In a large mixing bowl, add the flour, sugar, cinnamon and baking soda. Whisk to combine. Add the milk and whisk again until well combined and fairly smooth. Add the egg, vanilla extract and melted butter. Mix until all ingredients are just combined. (Don't overmix.) Let the batter sit for about 5 minutes while you heat the skillet.

COOK: Heat a nonstick skillet over medium-low heat. Once hot, pour 2 large spoonfuls of batter directly onto the skillet (about ⅓ cup). Cook for about 2-3 minutes, or until the top begins to bubble and edges start to turn golden brown. Flip the pancake and cook for another 1-2 minutes, until the bottom turns golden brown.

CHURRO COATING: When pancake is done, move it to a plate. Spread with a thin layer of butter and place it butter-side down onto the plate of cinnamon-sugar mix. Gently press to ensure a good amount coats it. Repeat until all the batter is gone.

SERVE: Enjoy as is or add some other toppings, like Nutella drizzle, warm maple syrup or fresh fruit!

If you make this and have a quick second to scroll down and click on the stars to give it a rating, I would greatly appreciate it! Your ratings help so much. Thank you!