Aunt Jemima Dessert Recipe 05: Easy Churros
Similar to funnel cakes, these desserts are essential summer fare. You can dip them, fill them, or just toss them in a healthy coating of cinnamon and sugar. Regardless of how you dress them up, these fried desserts are delicious!
Aunt Jemima’s Churros
- 2 ¼ c. Aunt Jemima Pancake Mix
- 1 pinch allspice
- 2 tsp. cinnamon
- ¾ c. hot water
- ¼ c. sugar
- vegetable oil for deep frying
- Begin by filling a large pot with about an inch and a half of oil. Heat the oil over medium-high heat until you reach 365°. While the oil is heating up, whisk the pancake mix, allspice, and 1/2 teaspoon of the cinnamon together. Then add the hot water and whisk until smooth. Spoon the mixture into a pastry bag that has a 1/2-inch star tip. Combine the remaining cinnamon and sugar together and place in a sifter or shaker.
- When the oil is ready, pipe 3-inch sections of batter into the oil. You can use a knife or kitchen scissors to cut the dough to the correct length. Fry the churros for about 3 minutes or until they are golden brown. Transfer the churros to a paper towel-lined plate to drain for a few seconds before sprinkling generously with the cinnamon and sugar mixture. Serve and enjoy!
The next time you find yourself in the supermarket, grab a box of Aunt Jemima’s Pancake mix (and some syrup for good measure) so you’re prepared to cook up some delicious desserts at a moment’s notice. Happy Cooking!